Men's Health (Singapore) - - GUY WISDOM -

tends to have a spongier tex­ture than most ta­ble rice, and has a par­tic­u­lar ra­tion of fat and pro­teins on the out­side, with a con­cen­tra­tion of starch at the cen­tre.

The re­moval of the outer husks of the rice grain in the milling process is the be­gin­ning of sake pro­duc­tion.

Rice doesn’t play as im­por­tant a role in the flavour of sake as grapes do in wine. Saka­mai’s abil­ity to per­form as a ve­hi­cle for the other in­gre­di­ents of sake mak­ing is how it shines.

For ex­am­ple, a va­ri­ety of sake rice that can ab­sorb the right amount of mois­ture, co­op­er­ate and be pen­e­trated by koji, and in­ter­act with var­i­ous types of yeast is more prized than a type that will yield spe­cific aromatics of straw­ber­ries or white flow­ers. Most qual­ity sake pro­duc­tion be­gins with milling, or pol­ish­ing, grains to at least 70 per­cent – a pol­ish­ing rate called seimaibuai. When sake rice has a pol­ish­ing rate of 70 per­cent, it means each grain of rice has been pol­ished to 70 per­cent of its orig­i­nal size.

It is im­por­tant to note that the more a sake is pol­ished, the more ma­te­rial is needed for the fi­nal prod­uct. And there

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