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

Honjōzō and junmai sake are both types of sake that have specific requirements regarding the milling or polishing of the rice used in their production. The polishing ratio refers to the percentage of the rice grain that remains after milling; for honjōzō and junmai sake, the polishing ratio typically needs to be set at 70% or higher. This means that the rice is milled to remove at least 30% of its outer layer, which can include unwanted fats and proteins that may negatively affect the flavor and quality of the final product.

The significance of this 70% polishing ratio lies in the development of flavor and aroma, as the inner part of the rice grain, which is more pure and starchy, is preferred for producing higher quality sake. Therefore, a polishing ratio of 70% ensures a good balance of flavor components and is a critical factor in classifying these styles of sake.

In contrast, honjōzō often contains a small amount of distilled alcohol added for enhancing aroma and flavor, which sets it apart from junmai sake that contains no added alcohol. Overall, the 70% polishing ratio is fundamental to the characteristics of both honjōzō and junmai sake.