What does the term "Daiginjō" mean in relation to sake?

The term "Daiginjō" refers to a specific grade of sake that is made using highly polished rice. In this context, "dai" translates to "big," which highlights the advanced level of polish compared to regular ginjō sake, where rice is polished to a lesser degree. Daiginjō sake typically involves rice that has been polished down to at least 50%, meaning that 50% or more of the rice grain is removed, allowing for a more refined flavor profile and aromatic complexity. This polishing level is essential in classifying Daiginjō as a premium quality sake, which is generally more nuanced and sought after. Understanding this term emphasizes the connection between rice polishing and the quality of sake produced, making it crucial for any sake enthusiast or professional to grasp.