Ginjo is defined as sakes with a minimum of 60% rice polishing rate, or percentage of rice remaining after polishing. Because this is just a minimum, brewers polish their rice for ginjo sakes past 60% to achieve a cleaner, smoother style. Nowadays, although the consumption of sake is decreasing in Japan, the consumption of ginjo sakes is increasing.
While the ginjo category offers great sakes, nothing compares to the elegance of Daiginjo. Daiginjo, which means "big ginjo" in Japanese, is the most prized bottling of the sake brewery, representing the height of the brewerys' ability. A minimum of 50% of the outer rice layers must be removed to define a sake as daiginjo.