Aromatic is not the only thing that makes a daiginjo.
It is designed based on the concept that it is a basic and orthodox idea to pair a brew with food that has a moderate level of high quality acidity.
The gentle sweetness (umami) of the rice is a perfect match for dishes accented with spices and herbs, and for sweets (desserts).
Food Matching: Carpaccio / Blue cheese / Dessert (fruit), etc.
Recommended to drink: ◎Room temperature / 〇Lukewarm / 〇Cold