What is the polishing ratio for daiginjō and junmai daiginjō sake?

For daiginjō and junmai daiginjō sake, the correct polishing ratio is 50% or less of the rice grain. This means that at least 50% of the rice grain must be milled away before brewing. The primary reason this level of polishing is significant is that it enhances the purity and complexity of the flavor profile in the resulting sake. By removing the outer layers of the rice, which can contain unwanted fats, proteins, and impurities, brewers can focus on the more refined and aromatic components found in the heart of the rice grain. This high level of milling results in a sake that is typically more fragrant and has a smoother, cleaner taste, distinguishing it from other types of sake with higher polishing ratios.

Other options, which suggest different polishing ratios, do not align with the definitions of daiginjō and junmai daiginjō sake, which are specifically noted for their meticulous rice polishing to achieve greater quality and refinement.