Chunuka (middle rice bran)

Chunuka (中糠, literally "middle bran") refers to the rice bran obtained during the polishing of brown rice at the stage where the rice polishing ratio reaches about 85%. The outer layers removed by polishing are rich in nutrients and aroma components, and chunuka occupies an intermediate position among them. It is one of the different types of bran produced during polishing, alongside akanuka (赤糠, red bran), which is generally obtained at a rice polishing ratio of under 90%; shiranuka (白糠, white bran), obtained below that; and tokujonuka (特上糠) and tokushiranuka (特白糠), obtained at a rice polishing ratio of 75% or less. Chunuka plays an important role in maintaining the flavor and nutritional value of delicious sake and rice dishes.