All sake rice is polished before the brewing process starts. After being harvested, dry grains go through a process called seimai. Outer layers of bran, proteins, and lipids are removed. This exposes the shinpaku, the center of the grain, where the starch is concentrated. Removing the grain’s outer layers enhances the sake’s flavor and facilitates the growth of the koji … Continue reading Seimaibuai: The Rice Polishing Ratio