Which term denotes a sake with a milling ratio of 70% or less?

The term that denotes a sake with a milling ratio of 70% or less is Daiginjo. In the context of sake production, the milling ratio refers to the percentage of the rice grain that remains after polishing. For sake to be classified as Daiginjo, the rice must be polished to at least 50%, meaning that 50% or less of the grain remains, and therefore it can be considered high-quality sake featuring complex flavors and aromas.

In contrast, Ginjo sake has a milling ratio between 60% and 70%, while Futsu-shu is a regular sake that does not require specific milling ratios, typically involving more rice remaining. Genshu, on the other hand, refers to undiluted sake that has not been watered down after fermentation, highlighting its strength rather than any milling ratio. This context allows for a clearer understanding of the distinctions between these types of sake.