What is the term for sake made from rice that has been polished to a significantly higher degree?

The term for sake made from rice that has been polished to a significantly higher degree is Daiginjo. This style of sake is characterized by the use of rice that has been milled to at least 50% of its original size, meaning that at least 50% of the outer layer of the rice grain has been polished away. This process removes fats and proteins that can impart undesirable flavors, resulting in a cleaner and more refined taste.

Daiginjo sake typically has a fruity or floral aroma and a very delicate palate, making it highly prized among sake enthusiasts. The meticulous brewing technique and the high level of polishing involved in creating Daiginjo lead to a premium product that represents some of the highest craftsmanship in sake production.

In contrast, the other types of sake, such as Futsuu, Junmai, and Honjozo, either utilize rice that has not been polished to such an extent or include different brewing methods that do not focus on high degrees of rice polishing, which differentiates them from Daiginjo.