Which two grades of premium sake are known for having more cereal/lactic aromas and higher acidity?

The correct answer highlights two specific grades of premium sake, junmai and honjōzō, which are notably characterized by their flavor profiles that include more cereal/lactic aromas and higher acidity.

Junmai sake is produced using only rice, water, koji (a type of mold), and yeast without the addition of distilled alcohol. This results in a full-bodied profile with pronounced cereal notes, as well as a natural fermentation process that can enhance lactic acidity, contributing to a refreshing taste.

Honjōzō, on the other hand, involves the addition of a small amount of distilled alcohol during the brewing process. This addition can also enhance the aroma complexity of the sake, emphasizing cereal and fruity notes while also maintaining a crisp, clean finish with slightly higher acidity compared to some other types.

In contrast, the other options do not align with the given criteria as closely. For example, sparkling sake is often characterized by effervescence and may have different flavor profiles that prioritize freshness rather than strong cereal or lactic notes. Futsu-shu is a more general category of table sake that doesn’t specialize in nuanced profiles. Ginjo and nigori sakes have their own distinctive characteristics, with ginjo being known for fruity and floral aromas