Shuzō-yō genmai

“Brown rice for sake brewing”

“Brown rice for brewing” indicates brown rice rice varieties suited to brewing, with large grains and an opaque white centre portion (shinpaku), and distinguished under the Agricultural Products Inspection Law from ippan-mai (staple eating rice). Although some eating rice strains are used in brewing, true brewer’s rice is superior in the following particularities.

  1. Cracking during rice polishing is minimal, and rice polishing can be carried out quickly.
  2. The surface of the grains does not become too sticky after steaming, making for ease of handling.
  3. Koji-kin grows better deep into the grain during the koji-making process.
  4. It dissolves well during moromi
  5. It is low in iron and protein.