I tried this very rich and fruit driven (junmai-dai-ginjo) sake and very dense on the palate with a long finish.

Daiginjo and Junmai Daiginjo must be made with rice with a Seimai Buai of 50% or more, meaning at least the outer half has been ground away.

http://www.esake.com/Knowledge/Types/types.html

(94 Points)