Sake

Browse by Tag

The rice used for brewing sake is called saka mai 酒米 (sake rice), or officially shuzō kōtekimai 酒造好適米 (sake-brewing suitable rice). The grain is larger, stronger, and contains less protein and lipid than the ordinary rice eaten by the Japanese. The rice has a starch component called shinpaku (心白) in the center of the grains. Since sake made from rice containing only starch has a more commonly desired taste, the rice is polished to remove the bran. If a grain is small or weak, it will break in the process of polishing. Sake rice is used only for making sake, because it is unpalatable for eating. There are at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are very popular.

 

We are not licensed to Ship to US and Canada, please contact us for any other destination. 
Free Deliver Monday-Sunday, from 9:00 am. - Island of St Barths Only -