Sake rice, also known as "shuzo-koteki-mai," refers to rice specifically cultivated for the purpose of making sake (Japanese rice wine). While it may be the same type of rice as that used for consumption, it possesses distinct characteristics:
Large grains:
Sake rice grains are significantly larger, typically ranging from 25 to 30 grams per grain. This size makes it easier to mill and refine compared to rice meant for consumption.
Low protein and fat content:
Sake rice contains lower levels of proteins and fats. Excessive protein can introduce undesirable flavors, overpowering the delicate aroma of sake.
High shinpaku (white core) content:
The starchy center of the rice kernel, known as "shinpaku" or "heart," plays a crucial role in sake brewing. Sake rice varieties with a higher shinpaku content have enhanced viscosity and strength, making them less prone to break during the milling process and more likely to dissolve efficiently in the fermentation process, contributing to the production of high-quality sake.
In summary, sake rice is specially grown to cater to the unique requirements of sake brewing, and its distinct characteristics play a crucial role in producing the fine and delicate flavors of traditional Japanese sake.