Fat (shibo)

Fat (shibo) is an organic compound made up of carbon, hydrogen, and oxygen, and is an important nutrient as a source of energy. The fat contained in rice, the raw material of sake, consists mainly of fatty acids and glycerin. Brown rice contains about 2% fat, which is found in particularly high amounts in the germ and the outer layers of the grain. However, because these parts are removed during rice polishing, the fat content decreases. Since fat also affects the flavor and aroma of sake, well-balanced rice polishing is important in sake brewing.