What is a key characteristic of ginjo sake in terms of rice milling?

Ginjo sake is distinguished by its specific rice milling requirement, which dictates that the rice must be milled to 60% or better. This means that at least 40% of the outer layer of the rice grain has been polished away. The purpose of this milling is to remove impurities and excess protein that can impart off-flavors, thereby allowing the more delicate and fragrant qualities of the sake to shine through.

This level of polishing achieves a balance between refinement and complexity, contributing to ginjo sake's signature fruity and floral aromas. The 60% polishing ratio is a defining characteristic that sets ginjo sake apart from other categories, such as junmai and regular sake, which may have higher milling percentages or different criteria. Thus, this specific milling degree is crucial for producing the refined flavor profile associated with ginjo sake.