Mochimai (glutinous rice)

Mochimai (糯米, also read mochigome) is a special type of rice used for making mochi (rice cakes) and sekihan (red bean rice). It consists mainly of amylopectin, a sticky starch component, which gives it its distinctive stickiness and elasticity. In sake brewing, it is used as part of the steamed rice and may be incorporated into a method called "mochi (rice) yodan" (glutinous rice fourth stage). Because of these properties, glutinous rice plays a role in enhancing the flavor of traditional Japanese dishes and sake.