Steamed rice water absorption rate (mushimai kyusuiritsu)

Steamed rice water absorption rate (mushimai kyusuiritsu) is an indicator in sake production that shows the proportion of moisture polished rice absorbs when it is steamed. It is calculated by subtracting the weight of the polished rice used from the weight of the steamed rice, dividing the result by the weight of the polished rice, and multiplying by 100. The rate reflects how the rice has been steamed and how readily it absorbs water, and it is an important factor affecting the flavor and quality of the sake. Accurate measurement helps optimize the production process and improve the quality of the final product.