Which sake type has the lowest milling ratio?

The sake type with the lowest milling ratio is Daiginjo. The milling ratio refers to the percentage of the rice grain that is polished away before it is fermented to make sake. For Daiginjo sake, the rice is polished to a minimum of 50%, meaning that at least 50% of the outer layer of the rice has been removed. This extensive polishing leads to a higher quality of sake, as it removes fats and proteins that can create off-flavors, resulting in a more refined and aromatic product.

In contrast, other sake types have higher milling ratios. For instance, Ginjo sake has a milling ratio of 60%, which is less polished than Daiginjo but still produces a premium quality sake. Honjozo and Junmai have even higher milling ratios, with Honjozo typically being around 70% and Junmai also usually around 70% or more, thus resulting in flavors that are not as delicate as those found in Daiginjo. Understanding these differences in milling ratios is essential for appreciating the nuances of sake types and their production methods.