Which sake type has a milling ratio of 60% or better described by Tokubetsu classification?

The correct choice is rooted in the classification of sake based on its milling ratio and specific production techniques. Tokubetsu refers to a designation that indicates the use of special production methods or ingredients that enhance certain qualities of the sake. In the case of a sake with a milling ratio of 60% or better, it falls under the Ginjo classification, which requires the rice to be polished to a minimum of 60%.

Ginjo sake is known for its fragrant and refined flavor profile, which comes from both the specific milling ratio and the use of special yeast and fermentation techniques. While Junmai indicates that only rice, water, yeast, and koji are used (without added alcohol) and Honjozo allows a small amount of distilled alcohol to enhance flavor, neither of these classifications specifically requires a milling ratio of 60% or better.

Tokubetsu classifications can apply to Ginjo or Junmai Ginjo among others when special measures are taken, but the question asks for the sake type itself defined by the milling ratio. Therefore, recognizing that the milling ratio of 60% aligns with the characteristics of Ginjo is essential for identifying the correct answer.