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the rice we drink is not the rice we eaT.
To understand this, we must firstly understand what are the different components of a rice grain, and how it impacts the brewing of sake.
what is in the rice?
SAKE rice VS table rice
The rice we used for sake production is called SAKAMAI (sake rice). the grain of a sake rice is bigger than a table rice. Carbohydrate content is concentrated in the middle of the grain, which is called the "Shinpaku"- the white heart.
The major sake rice varieties
Unlike that in the wine world, rice origin does not have a major impact on sake production. Rice for sake production is not necessarily from the local area of the breweries. These popular sake rice varieties are used all over Japan.
Yamadanishiki (Hyogo) - aromatic, with a persistent nose of banana
Gohyakumangoku (Niigata) - suitable for smooth, dry style of sake
Miyamanishiki (Nagano) - gentle flavor with some creaminess
Omachi (Okayama) - distinctive taste of rustic and earthy flavor
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