u/KneeOnShoe

As the title says, this is something I've always wondered. As most of us know, sake with a polishing rate of 50% or less is categorized as a daiginjo. Sometimes breweries don't label it as such (see photo as example). Does anyone know why? From a marketing and pricing perspective, it makes sense to label it as a daiginjo. It's not an error as I've seen it on several different bottles but I just wonder why.

Photo taken from IG btw, not my bottle (wish it was).