What are the aroma and structure characteristics of ginjō and daiginjō sake?

The characteristics of ginjō and daiginjō sake are distinctly fruity and floral, which set them apart from other sake styles. This is a result of the specific brewing process and the type of rice used, which is typically polished to a higher degree. The polishing removes the outer layers of the rice grain, leading to a more refined and delicate flavor profile.

These sake styles also tend to have a smooth and less acidic profile, contributing to their elegant mouthfeel. Umami, which adds depth and complexity to the flavor, is present but is usually balanced with the fruity and floral aromas, making the overall experience more harmonious.

In contrast, other options describe characteristics that do not typically align with ginjō and daiginjō sake. For example, earthy and strong aromas would be more indicative of sake types that are less polished and produced with different brewing techniques. Similarly, nutty and spicy notes are more commonly found in older sakes or those made with specific rice varieties and are not present in the more elegant and refined ginjō and daiginjō styles. Lastly, describing sake as sweet, heavy, and with low acidity does not accurately reflect the lightness and freshness that characterize ginjō and daiginjō