We then went to the Daiginjou 大吟醸 tank. Much greater care is taken of this process since it makes the premium sake that they sell. When rice is prepared for brewing it is polished or milled to remove the husk and outer layer of the rice. The more rice that is ground away the more expensive the sake is to make. If it's brewed properly, however, the sake quality is also increased. Ginjou sake requires that at least 40% of the original mass of the rice has been ground away. Daiginjou uses rice where at least half of mass is removed. Suigei's Daiginjous are very high quality and use only 30% of the original mass, so 70% is lost in polishing. The mash in these vats was much more homogenous when compared to that in the previous tanks.