Which sake type uses a special method, proper sake rice, or ginjo-level milling but is considered less than ginjo status?

The correct answer pertains to Tokubetsu Honjozo, which is recognized for involving sake rice that has been milled to a certain degree, akin to ginjo-level standards, yet it does not reach the same classification as ginjo sake. The term "Tokubetsu" translates to "special" or "extra," indicating that this sake is given particular attention either through the selection of rice or brewing methods, but it ultimately falls short of the higher-grade ginjo status.

In this context, what distinguishes Tokubetsu Honjozo is its use of polished sake rice, yet not to the extreme levels required for ginjo. It typically will have a minimum of 70% milling (30% rice polish), which means that while it has characteristics akin to ginjo, it remains classified under the honjozo category. This special focus allows for a unique flavor profile that can appeal to sake enthusiasts looking for something that carefully balances quality and accessibility.

The other choices refer to different classifications of sake with varying milling standards and rice types. Honjozo, for instance, has a lesser requirement for rice polishing compared to Tokubetsu Honjozo, while Junmai is made from only pure rice and water, excluding distilled alcohol