Uruchimai (non-glutinous rice)

Uruchimai (粳米) is a type of rice widely used both for ordinary cooked rice and for brewing sake. Its defining characteristic is its starch composition: roughly 80% amylopectin and roughly 20% amylose. Amylopectin gelatinizes easily, which gives cooked rice a soft, plump texture. In sake brewing, the properties of uruchimai are put to use, and saccharification during fermentation is expected to proceed smoothly. For this reason, uruchimai is an essential raw material for producing high-quality sake.