Akameshi (reddened rice)

Akameshi refers to a type of steamed rice and, more specifically, to a phenomenon in which the surface of the rice may take on a reddish color when polished white rice is left standing for a long time after being drained, particularly in periods of high temperature. This red coloring is caused by bacteria that have multiplied on the surface of the rice, especially bacteria of the genus Pseudomonas, and it can affect the quality and flavor of the rice. In sake brewing, the condition of the steamed rice plays an important role in preparing the moromi (fermentation mash) and in fermentation, so akameshi requires attention. Without proper management, akameshi can occur and have an adverse effect on sake brewing.