Making Japanese Sake 日本酒が出来るまで

Rice Polishing

It is ideal to use only the inner core of the rice grains, which allows for the creation of a purer sake. Polishing down the grain increases the amount of raw rice needed for production, and requires extra time and energy. 

Because of this, a low polishing ratio (how much of the rice is left after grinding off the outside part) often indicates a quality sake.

The differentiation between the sakes made with rice and koji is the amount of milling the rice has undergone before brewing. They include three groups: Junmai (polished to at least 70% of the original size of the grains), Junmai-Ginjo (polished to at least 60%), and Junmai-Daiginjo (polished to at least 50%).


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DISCOVERは、世界の「モノ」、「コト」、「場所」、「人」の魅力を再発見する。 また受け継がれている日本の建築、食、祭りなどの多くの伝統文化や風景を、写真とともにわかりやすく解説するメディア。