Ash content (kaibun)

Ash content (kaibun) refers to the inorganic matter that remains after a substance has been completely burned. In sake production, the ash that results when rice is heated or incinerated is considered to play an important role. This ash content is regarded as a factor that influences the mineral components contained in spirits and alcohol, as well as the final flavor. The amount of ash is also related to the quality of the rice, the rice polishing ratio, and the brewing process, making it one of the important indicators that shape the character of sake.