'純米吟醸酒' is best translated as?

The term '純米吟醸酒' is best translated as 'Junmai ginjo sake,' which reflects its specific category within Japanese sake. 'Junmai' indicates that the sake is made with only rice, water, yeast, and koji mold, without the addition of any distilled alcohol. This distinction is crucial, as it sets junmai sake apart from other types that may have added alcohol to enhance flavor or aroma.

The 'ginjo' part of the term refers to the polishing ratio of the rice used in the brewing process, indicating that the rice is polished to at least 60% of its original size. This polishing contributes to a more refined and fragrant flavor profile, characteristic of ginjo sake. Thus, the full term '純米吟醸酒' embodies both the purity of ingredients and the meticulous brewing technique used to produce a premium type of sake that is often appreciated for its delicate aroma and taste.

This makes 'Junmai ginjo sake' the most accurate translation, as it encompasses both the 'junmai' requirement and the 'ginjo' characteristics. Other options such as fruit-flavored sake, sweet sake, or traditional ginjo sake do not appropriately capture the specifics of what '純米吟