What is the Sake Rice(Shuzokotekimai)?
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Did you know that Japanese Sake ingredients are not Rice edible?
Actually, Japanese Sake ingredients are called Sake Rice(Shuzokotekimai).
We will introduce Sake Rice(Shuzokotekimai), and famous Sake Rice in Japan.
What is the Sake Rice(Shuzokotekimai)?
Sake Rice(Shuzokotekimai) is used with ingredients to make Japanese Sake.
There are some different points between Sake Rice and Rice edible.
Rice Grain Size is different
First, Sake Rice(Shuzokotekimai) is bigger than Rice edible.
Sake Rice(Shuzokotekimai) grain average size is 25 ~ 30g and Rice edible grain average size is 25g.
When Japanese Sake is made, cut the Rice surface, it is called Seimai.
Rice surface includes proteins and lipids a lot, those will change off-flavor, when they become Japanese Sake.
Bigger Rice grain is not easily broken, so it is suitable.
Rice Grain Component is different
Second different point, Sake Rice has proteins and lipids are lower than Rice edible.
Proteins and lipids will become off-flavor, when Japanese Sake is made. So proteins and lipids are lower that are suitable for Japanese Sake.
Only Sake Rice Grain has "Shinpaku"
Only Sake Rice Grain has a part called "Shinpaku". It is centered in Sake Rice Grain.
Rice edible Grain has no "Shinpaku".
Shinpaku is starch tissue and has lower proteins, and it will become tasty, when making Japanese Sake.
Famous Sake Rice Types in Making Japanese Sake
Yamadanishiki(山田錦)
Yamadanishiki is the No.1 production volume, taste and popularity.
It is produced in Hyogo prefecture.
It has lower proteins, but higher scent. So It is used a lot.
Gohyakumangoku(五百万石)
Gohyakumangoku is the No.2 in Japan. It is popularity.
It is produced in Niigata prefecture.
They are well-established, sharp and calm.
Yamadanishiki and Gohyakumangoku occupy 60% in overall Sake Rice.
Omachi(雄町)
Omachi have not improved breed more than 100 years.
It is produced in Okayama prefecture.
There are times that cultivation is difficult and decrease the production volume in this Rice, rarity.
Miyamanishiki(美山錦)
Miyamanishiki is borned by mutant.
It is produced in Nagano prefecture.
It has a well-established, similar taste to the Gohyakumangoku, it is delicate and refreshing.
Hattannishiki(八反錦)
Hattannishiki is big grain and big Shinpaku, so higher scent.
It is produced in Hiroshima prefecture.
It is hard Rice Grain, so it's hard to get off-flavor.