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Sake Rice

Sake rice comes in nine main types. Yamada nishiki rice is the type currently touted as the best, though it is a relatively recent style. This is because it has one of the largest grain sizes as well as an easily peeled skin. It is known for its great fragrance and soft, blended flavor.

Other varieties of sake rice may be recognized for their respective fragrances and level of distinctiveness in taste. Dryness and earthiness are other commonly discussed rice characteristics. Some examples of these other types include omachi, miyama nishiki, gohyakumangoku, oseto, and hatta nishiki.

Some argue that the type of sake rice is not as important as the level to which it has been polished. This process of polishing involves removing the outermost layer of a rice grain to rid it of oils and protein. This leaves a starchy core. The more pure that core is the higher grade the rice is viewed as having.

Other factors affecting sake taste include the water used as well as the exact types of molds and yeasts.

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