Genryomai (rice used as raw material)

Genryomai refers to the rice used to brew sake. Special rice varieties generally known as sake rice (shuzo kotekimai, or sakamai) are chosen, and they have a major influence on the flavor and quality of the sake. Sake rice is selected with attention to grain size, starch content, and how easily the rice can be polished. Representative varieties include Yamada Nishiki, Gohyakumangoku, and Aiyama. These rice varieties are often required to undergo a high degree of polishing (the proportion of the grain milled away when preparing it as white rice), which makes polishing technology play an important role. Using good-quality brewing rice produces sake with richer flavor and aroma.