What type of sake is made from rice milled to 50%?

The type of sake made from rice milled to 50% is Daiginjo. This sake classification specifically requires that the rice used is polished to at least 50%, meaning that 50% or more of the outer layer of the rice grain has been removed. This polishing enhances the purity and flavor profile of the sake, allowing for more delicate and complex flavors to develop. Daiginjo sake often has fruity and floral aromas, making it a premium choice among sake varieties.

In contrast, Ginjo sake is created from rice that is milled to at least 60%, resulting in flavors that are refined but not as concentrated or high-end as those found in Daiginjo. Honjozo, on the other hand, is characterized by the addition of a small amount of distilled alcohol to the fermentation process, which differs from the pure brewing techniques of Daiginjo and Ginjo. Lastly, Junmai refers to sake made without added distilled alcohol and typically has a minimum polishing ratio of 70% or more, leading to a fuller-bodied style.