Which statement about Daiginjo rice polishing is accurate?

Which statement about Daiginjo rice polishing is accurate?

• A. The rice is polished to 60% remaining
• B. The rice is polished to 75% remaining
• C. The rice is polished to 50% remaining
• D. The rice is polished to 50% or less remaining

Answer: (D)

Daiginjo is defined by the depth of rice milling, measured as seimaibuai—the percentage of the grain that remains after polishing. For Daiginjo, the rice must be milled to 50% or less remaining. This means at least half of each grain is shaved away, removing much of the bran and outer layers that can carry harsher flavors. The result is a lighter, more delicate, and aromatic sake. Other polishing levels point to different categories: polishing to 60% or less is typical for Ginjo, so 60% remaining describes Ginjo rather than Daiginjo. Polishing to 75% remaining would be far less polished and would not meet the Daiginjo standard. Polishing to exactly 50% remains is at the threshold, but the rule is 50% or less, which is why the accurate statement is 50% or less remaining.

Daiginjo is defined by the depth of rice milling, measured as seimaibuai—the percentage of the grain that remains after polishing. For Daiginjo, the rice must be milled to 50% or less remaining. This means at least half of each grain is shaved away, removing much of the bran and outer layers that can carry harsher flavors. The result is a lighter, more delicate, and aromatic sake.

Other polishing levels point to different categories: polishing to 60% or less is typical for Ginjo, so 60% remaining describes Ginjo rather than Daiginjo. Polishing to 75% remaining would be far less polished and would not meet the Daiginjo standard. Polishing to exactly 50% remains is at the threshold, but the rule is 50% or less, which is why the accurate statement is 50% or less remaining.