Mimai (rice used in brewing)

Mimai (実米; given in the source as "miaikome") is a type of rice used in sake production, referring mainly to rice used for brewing sake. It is usually also called kakemai, and it plays an important role in the fermentation process. Because the rice used as a raw material directly affects the flavor and aroma of the sake, its quality and variety are often carefully selected. There is also the expression ajimai (味米), but since the taste of the sake usually changes with the rice polishing ratio and the characteristics of the sake rice, careful selection is required.