In Japan, rice is called "Genmai" Ngau Tam Mei after it has been husked, and in China it is called "Kuromai". After polishing, the rice is polished to remove the buds and brans, which is called "rice". The rice is further polished to preserve only the pure core, and the proportion of the original rice size that remains after polishing is the rice step degree. For example, if the rice is 50%, it means that after polishing the rice, the remaining rice core is only half of the original rice. The rice that we normally take in our daily life, according to the rice step degree, is about 90% or less, and generally cannot be less than 80%. For high-end sake, the rice stepping ratio is generally below 60%, and for sake of the appreciation club level, the rice stepping ratio is less than 35%.
Why is it necessary to grind off the "hull" of the rice used to make sake?
The hulls of cereal grains are bitmain antminer s19 pro for sale actually part of the seed coat, which contains endosperm to give the germ and embryo root nutrients for growth and development, mainly protein and body fat. Brewing water wine is mainly the use of koji bacteria to break down starch into glycogen, and then convert sugar into ethanol. Human fat and protein affect the taste of sake and cause off flavors, so high-end sake should be made by removing as much fat and protein as possible and applying only a portion of the flour from the rice core, so that the sake produced is brighter and more aromatic. This seems to waste the resources of the rice network, but it improves the quality of the wine and raises the market price of water wine, which generally exceeds the price of other water wines by several times.
Sake is divided into ginjyosu sake tasting hong kong and daiginjyosu based on the selection of raw materials based on the rice content. Those with less than 60% rice content are called ginjo. For higher quality, those with less than 50% rice content are called "Daiginjo".