Wine & Spirit Education Trust (WSET) Level 3 Award in Sake Practice Exam

The classification "Junmai Ginjo" signifies a type of junmai sake that is made specifically with rice that has been polished to at least 60%. This means that a significant portion of the outer layers of the rice grains has been milled away, enhancing the purity and character of the sake. The polishing ratio is crucial because it directly affects the flavor profile and quality of the sake. When rice is milled to this extent, it results in a more refined and aromatic beverage compared to those made with less polished rice.

While it is true that junmai refers to sake that is brewed without any added alcohol or additives, the "Ginjo" designation is what specifically indicates that the rice has been polished to the required level. This combination creates a premium sake that showcases higher quality ingredients and brewing techniques, contributing to a more nuanced taste experience.

The other options do not accurately represent the characteristics of "Junmai Ginjo." The focus is on the rice polishing requirement and its influence on the sake's quality and flavor, making the specified polishing ratio a defining feature of this classification.