🍶 What You’re Paying For in a $15 Pour
Week 2: Sake School @ Misaki
So you see “Daiginjo” on the menu and the price tag makes your wallet flinch a little. What gives?
Let’s break it down.
The Polish Game
In sake-making, rice polish ratio is everything. It literally defines the category of the sake. The more the rice is polished (aka milled down), the more refined, aromatic, and elegant the resulting brew becomes.
Here’s the cheat sheet:
Junmai
~70% of the rice grain remains. Bold, earthy, savory. It’s the full-bodied red wine of sake—sturdy and food-loving.Ginjo
~60% of the rice grain remains. Floral, fruity, smooth. A little fancier, a little more delicate.Daiginjo
~50% or less. This is the top shelf. Silky texture. Refined flavor. Aromatic AF. Think white truffle oil meets alpine mineral water.
It’s not about one being better—it’s about style. But yeah, the process to make Daiginjo is more intensive, more wasteful, and more precise. Hence, the price.
So… Why Should You Care?
Because that price tag? It’s buying you:
Precision brewing with tighter temperature controls
Aromatic complexity that jumps out of the glass
An experience you actually remember after the meal
It’s like comparing a pour-over to diner coffee. Both get you caffeine, but only one makes you shut up and say “damn.”
What to Try at Misaki
Curious? Ask your server to sample a Junmai and a Daiginjo side by side. Night and day.
On a date? Flex with a Daiginjo and let it speak for itself.
Sake nerd in the making? Ask us about polish ratios on any of our bottles—we’ll nerd out with you.Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
