I was thinking about daiginjos and how they are commonly regarded to be the finest grade of sake, which I suppose is true depending on your definition of the word "fine." If we're talking about the seimaibuai, then yea sure, daiginjos are the finest. The rice must be polished to at least 50% the original size, and in many cases is polished to 30%, sometimes 20%. When people think of what sake should taste like, they think of the low-key, nearly imperceptible profile of a daiginjo. Eliminating so much of the excess starch before brewing produces an extremely clean, unobtrusive sake. The daiginjos I've had have been so clean and "fine" that I would go so far as to say that they've been unmemorable. For the price you pay for a daiginjo, you would hope, at the very least, it'd be memorable.

I am in defense of the "lesser" grades of sake vs. the elegant daiginjos. The junmai ginjos, the honjozos, nigoris, and namas. I'll take something that stands up to my meal and on its own, something approachable and memorable. Something funkier and earthy that transforms as it comes to room temperature, and stays on my palette and in my mind, something affordable for the everyday.

I keep thinking about what Nishimura-san, a sake sommelier from Kubota brewery said of Kubota's Senshin daiginjo, "It's like a supermodel, I have to go up on my tip toes to kiss her." Daiginjos are beautiful and labor intensive creations and should certainly be revered, but because of price point and rarity, they remain in my mind, just out of reach, and products that can largely only be admired from a distance.