Urauchi (white grains on the reverse side of sake lees)

Urauchi is a phenomenon seen on the reverse side of sake lees (sake kasu). It refers to koji and rice grains that did not dissolve completely in the moromi (fermentation mash) and remain as white grains. This phenomenon is part of the fermentation process in sake brewing and is seen especially often in handmade rice sake. Urauchi is a factor that affects the flavor and texture of sake lees, and it is one characteristic that expresses a sake's individuality. In the production of sake and sake lees, the presence or absence of urauchi and its condition can serve as an important indicator for judging a product's quality and taste.