Sake rice (Shuzo Kotekimai)

Sake rice (shuzo kotekimai) refers to rice with characteristics particularly well suited to brewing sake. It generally has large grains, contains a large amount of shinpaku (the white, starchy core of the grain), and is a soft rice. As a result, it performs well when steamed and when used to make koji. Compared with ordinary table rice, sake rice is characterized by lower protein and fat content and higher water absorption. This makes it easier to saccharify and more susceptible to enzymatic action in the shubo (yeast starter) and the moromi (fermentation mash). In Japan, special standards for sake rice are established under the Agricultural Products Inspection Act. Representative varieties include Yamada Nishiki, Gohyakumangoku, Miyama Nishiki and Omachi. Gohyakumangoku in particular is widely used in Niigata Prefecture, and its mother rice is known to be "Kikusui" (菊水). In recent years, new high-quality varieties have been developed in various regions, contributing to improved sake production. Sake rice plays a very important role in sake brewing.