Which sake is made from rice milled to 60%?

Sake made from rice milled to 60% is categorized as Ginjo. The milling process is crucial in sake production; it involves removing the outer layers of the rice grains to enhance the flavor and aroma of the final product. When rice is milled to 60%, it means that 40% of the rice grain has been polished away, which allows for a more refined flavor profile typical of Ginjo sake.

Ginjo is known for its fruity and floral notes, and it often has a lighter, more delicate taste compared to other styles of sake. This precision in the milling process is essential, as it directly contributes to the quality and characteristics of the sake.

The other types mentioned—Futsuu (ordinary sake), Honjozo (which has a small amount of distilled alcohol added), and Jizake (local sake)—represent different aspects of sake production and may involve different milling percentages, but none specifically correspond to the 60% rice milling required for Ginjo.