Seimai
精米
التعريف
The rice polishing (milling) process that removes the outer layers of sake rice to expose the starchy core. Seimai duration ranges from a few hours for table sake to over 200 hours for ultra-premium daiginjo at extreme polishing ratios.
بعمق
Rice polishing is performed by vertical milling machines that slowly grind the grain against a rotating abrasive stone. The process generates considerable heat, so the rice must rest between passes to prevent cracking. At high polishing ratios (below 40%), the grains become extremely small and fragile, requiring slower milling speeds and expert monitoring. The polished rice must then rest (karashi) for 2-4 weeks to equilibrate moisture before steaming. Broken grains (called wareme-mai) are separated and used for lower-grade sake or cooking.