What polishing percentage is required for ginjō and junmai ginjō sake?

The correct polishing percentage required for ginjō and junmai ginjō sake is 60% of the rice grain. This means that the outer layers of the rice are polished away to the extent that only 60% of the original grain remains. This polishing process is crucial because it helps to refine the flavor and aroma of the sake, allowing for a more delicate and complex taste profile that characterizes these premium sake types. The focus on polishing is central to the overall quality and characteristics of the ginjō styles, distinguishing them from other sake varieties that may have a higher percentage of the original grain remaining.

Understanding this percentage is key in the context of sake production, as it directly influences the quality and perception of the final product. The other options present different polishing percentages, which apply to other sake classifications but do not meet the specific requirements for ginjō and junmai ginjō.