Haiga (rice germ)

Haiga (胚芽) is the germ of the rice grain, a part of the kernel that is rich in important nutrients. It makes up about 3% of the grain and contains nutrients such as protein, fat, ash (minerals), and vitamin B1. These components also play a role in sake brewing, affecting the flavor and texture of the sake, so the quality and amount of the germ are considered important for making better sake. In the sake-making process, the degree to which the rice, including the germ, is polished determines the character of the sake, so it is important to choose the polishing level with knowledge.