How is sake categorized based on its rice polishing ratio?

The categorization of sake based on its rice polishing ratio is primarily defined by the different classes of sake, identified as Junmai, Honjozo, Ginjo, and Daiginjo. Each of these categories reflects varying degrees of rice polishing, which significantly influences the flavor, aroma, and overall character of the sake.

Junmai is made from rice that is polished to at least 70% of its original size, meaning a minimum of 30% of the rice grain is milled away. Honjozo has a similar polishing ratio but includes a small amount of distilled alcohol added to enhance its flavor. Ginjo sake is of higher quality, with a polishing ratio of at least 60%, allowing for a more refined and nuanced flavor profile. Daiginjo represents the highest grade among these categories, with a polishing ratio of 50% or less, resulting in an exceptionally delicate and intricate flavor.

Thus, the classification A accurately reflects the primary distinctions in sake based on the extent to which the rice has been polished, influencing both the style and quality of the final product. Other options do not directly relate to the rice polishing ratio and therefore do not represent the correct categorization method.