What variety of Rice is used to make sake?
The rice used for brewing sake is different from the ordinary table rice.The difference is that sake rice kernel are larger, have a “shinpaku” or starch packet in the center of the kernel (the good stuff) and is more flexible so that it can be milled to less than 70% of its original size, since the surface of rice contains protein and fat that spoil the taste of sake. For premium sake, we use the rice milled to less than 60% of the rice kernel’s original size.
