Ehime is the origin of Matsuyama Mitsui (松山三井), a sake rice variety that has been adopted by breweries across Japan for ginjo production。 The prefecture's mild climate and mountain water support a refined brewing tradition centered on Matsuyama.
Daiginjo represents the pinnacle of aromatic sake brewing, with rice polished to at least 50% and the option to add a small amount of distilled alcohol — a technique that can produce vivid, expressive fragrance surpassing even pure rice styles at the same polishing level. The flavor is defined by extraordinary lightness and refinement: white flowers, tropical fruit, and a silky, almost weightless palate. Daiginjo is the category poured at prestigious sake competitions, gifted at the highest occasions, and treasured by collectors worldwide. While closely related to Junmai Daiginjo, the controlled addition of distilled alcohol in Daiginjo can produce a style that is aerially aromatic — some connoisseurs prefer it for pure aromatic intensity. Gold medal winners at Japan's National Research Institute of Brewing competition are almost always Daiginjo.
