Sake Rice: Not Your Average Bowl of Rice

Did you know the rice used to make sake is very different from the kind you eat?

Meet sake rice, called sakamai or shuzō kōtekimai—a special type of rice grown specifically for brewing. Unlike table rice, sake rice has larger grains, which makes it easier to polish and reach the starchy core that’s key for fermentation.

Why do we need the starchy core? Well, this core, known as shinpaku, is what gives sake its smooth texture and refined flavours.

The outer layer of rice tend to contain more proteins and fats, which provide the umami and nutty flavours in the sake. The starch on the other hands, provides the more aromatic flavours such as rice pudding and basque cake in sake.

The more the rice grains are polished, the more aromatic and less umami in the sake. Therefore, the degree of milling, aka, polishing ratio is an important factor in determining the style of sake you are enjoying. You might often see a polishing ratio mentioned on the label - 70%, or 60% or 50%, or even 19%!

Here’s the kicker: sake rice doesn’t just grow anywhere. It thrives in specific regions of Japan, often in nutrient-rich soils with pristine water sources. Famous varieties like Yamada Nishiki, Omachi, and Gohyaku Mangoku are prized for their unique brewing qualities, and the type of rice used can dramatically impact the final flavor of the sake.

So, the next time you enjoy a sip of sake, think about the care and craftsmanship that starts in the rice fields—it’s where the magic truly begins.