Wine & Spirit Education Trust (WSET) Level 1 Award in Sake Practice Exam

Ginjo sake is known for its higher degree of rice polishing compared to other types of sake. Specifically, to qualify as Ginjo, at least 40% of the outer layer of the rice grains must be polished away, resulting in a rice grain that's milled down to a minimum of 60% of its original size. This meticulous polishing process removes impurities and fosters the development of delicate and complex flavors and aromas, which are characteristic of Ginjo sake.

In contrast, other sake types do not have the same level of polishing. Honjozo sake requires at least 30% polishing, while Junmai sake typically involves less polishing as it does not need to be made with added distilled alcohol. Tokubetsu sake, which means "special sake," varies in its requirements but is often based on particular polishing requirements or techniques rather than reflecting the highest level of rice polishing. Therefore, Ginjo stands out due to its significant rice polish and resulting flavor profile.