Daiginjo’s have at least 50% of the outer hull milled away. Some high end Daiginjo’s actually get down to 65% of the hull removed. How much of the outer hull of the rice kernel is a major determinant of the final quality of the saké. The more of the hull that’s removed the higher the quality of the saké and generally the price of it as well. As oppossed to Junmai Daiginjo, Daiginjo sake has a small portion of brewer's alsohol added to the sake mash resulting in a slightly lighter, more aromatic sake than that of Junmai Daiginjo.

Daiginjo sakes are among the most fragrant, displaying aromas ranging from ripe pear and apple custard to cream, chive and anise. They are medium dry and quite rich and zesty. These are meant for the dinner table; pair them with sushi, Asian cuisine and most seafood.