Japanese people eating rice is a famous cliché in the eyes of foreigners. Eating basic rice is the most common, contrary to shuzo kotekimai rice.
Shuzo kotekimai is very good for brewery sake. After all, we call it brewery rice 酒米 (Sakamai) .
“Eating rice” is called 飯米(Cooked rice). The character of this rice is tasty when it comes to eating. It includes more proteins than Shuzo kotekimai. Grain size of Cooked rice is smaller than Shuzo kotekimai. Water absorption is less strong than Shuzo kotekimai.
“Eating rice” is milled 8-10% from brown rice. It is only removed only surfaced of brown rice. Milling rice is called 精米 (Seimai).
Shuzo kotekimai’s has less protein, bigger size than “eating rice”, also 心白 (Shinpaku: the inside of the rice grain) is bigger than “eating rice”.
When making Sake, the milling time is higher than “eating rice”. Because Shuzo kotekimai’s shinpaku is bigger and more important for making good sake.
We call “eating rice” milling scraping. We call milling sakamai polishing.
大吟醸酒 means below condition (Daiginjou shu:top-quality sake brewed from rice grains milled to 50% or less of their weight) . Some super milling Daiginjou shu is polished rice up to 20%.
The Famous Shuzo kotekimai are 山田錦 (Yamada Nishiki), 雄町 (Omachi), 五百万石 (Gohyakumangoku), 美山錦 (Miyamanishiki) etc. Other Shuzo kotekimai are in prefectural places. Various kinds of Shuzo kotekimai exist.
The famous Shuzo kotekimai will be explained soon in one of our upcoming article.
- 山田錦 wikipedia
- 雄町 wikipedia
- 五百万石 wikipedia