The Connection of Sake and Rice Polishing

The Connection of Sake and Rice Polishing

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There are many different names for sake, such as Junmai-Shu, Junmai-Ginjo, Daiginjo.
Do you know what is the difference between these names?

In fact, the name changes depending on how polished the rice is and whether or not brewing alcohol is added.

Let's take a look at the detailed graph below!!

Specific Class Name Rice Polishing Ratio  Distilled Alcohol Added
Junmai Daiginjo Less than 50%

×

Daiginjo Less than 50%
Junmai Ginjo 51 to 60% ×
Ginjo 51 to 60%
Junmai More than 60% ×
Honjozo 61% to 70%

 

So, does the more the rice is polished, the better it really tastes, and how does the polishing of the rice change the taste of the sake?

The higher up the chart you go, that is, the more polished the rice, the more expensive the sake becomes.

In the center of the rice used for sake, there is a part called the “Shinpaku”, which is like the heart of the rice.

The Shinpaku contains a large amount of starch and a small amount of protein and fat, which are the source of miscellaneous flavors, so if the rice is polished a lot and only the Shinpaku is scraped out, the sake will have a clean taste with little miscellaneous flavors.

On the other hand, as mentioned above, the area around the Shinpaku contains a lot of protein and fat, which is said to be the main source of the sake's bitterness, so in recent years, more and more rice has been removed from the brewing process, and we often see high-end sake being sold one after another.

However, the protein contained in rice is one of the essential nutrients for us humans.
In addition, the farmers put a lot of effort, thought, hard work, and love into the production of a single batch of rice, but can we really afford to cut down so much for the sake of market strategy?

We met a real sake brewer who did not think it was a good idea to waste too much rice.
Here we have a sake that is full of nutrients without grinding the rice too much, and is as good as a Daiginjo due to the brewery's technology.

 KAMIHOTOKE

KAMIHOTOKE is Polished at a Rate of 95%!
Almost no rice is polished. This is the result of a lot of trial and error to make it taste good.
KAMIHOTOKE is more like a dessert sake because it is sweeter than regular sake, so it goes well with cheese and other appetizers.

HOTARU

The rice polishing ratio of Hotaru is 80%.
Once you try it, you will be amazed at how delicious it is.
It takes a lot of research and a great deal of skill to be able to achieve such a delicious taste at this polishing ratio.
Not only is it delicious, but all the rice used is grown without pesticides and with love.
It is no exaggeration to say that it is a masterpiece of the farmer's and brewer's techniques.

Please try them both and let us hear how you like them.

We hope your new sake life will be a bright one!

See you in the next blog!

 

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