What type of alcohol is referred to as "Distilled Alcohol" in sake terminology?

In sake terminology, "Distilled Alcohol" refers to a category that encompasses some types of sake but specifically excludes those made solely from rice, water, yeast, and koji. The term "distilled" indicates that additional alcohol has been added to the sake, which is not a characteristic of junmai varieties.

Junmai, junmai ginjo, and futsu-shu are all types of sake made without the addition of distilled alcohol. Junmai specifically means "pure rice" and entails that no distilled alcohol is added. Similarly, junmai ginjo also restricts the use of distilled alcohol due to its definition. Futsushu, while a broader category that can include sake with distilled alcohol added, is not classified under junmai, which directly links to the absence of distilled spirits.

Thus, the choice referring to "Not junmai" encompasses all styles of sake that may contain distilled alcohol, making it the correct answer. In this case, it highlights a distinction essential for recognizing how addition of distilled alcohol can classify certain sake types outside the traditional pure rice standards.