Kiwami Hijiri Junmai Ginjyo Yamadanishiki Henpei Polishing

The rice used to make sake and the milling ratio are not only used to classify the different types of sake, but are also important to the taste and aroma of sake.

Brown sake rice is polished in the same way as white rice.

By shaving off the surface layer, it is possible to produce sake with the unique aroma of sake, free of miscellaneous flavors such as fat and protein. However, if too much rice is removed, the result is a flavorless and uninteresting sake. Therefore, it is a very important element in sake brewing that determines the flavor.

Flat milling is a method of milling rice to make it flat by grinding it to an equal thickness from all parts of the rice surface. This method requires several times longer milling time than other milling methods. However, as mentioned earlier, this method efficiently removes the components that cause a strong taste, such as fat and protein, from the outer surface of the rice, resulting in a clean, refreshing sake.

It has an easy-to-drink taste that is recommended for those who are not accustomed to sake.