Jumai Daiginjo is about removing the bran and polishing. But great sake it is not only about a polished grain. It is about complexity and rice quality, fresh and natural spring water. I really think this is a sublime sake and a great achievement. Rice milled to an astounding 23% of it’s original size sets the stage for this complex, a deep elegant and complex sake. The fruit is plentiful and perhaps not perfect for Japanese cuisine but this sake is simply well made.