Sakamai
酒米
Définition
Sake-specific rice varieties, also called shuzo kotekimai (酒造好適米), bred specifically for brewing rather than eating. Sakamai grains are larger, have a prominent starchy core (shinpaku), and contain less protein and fat than table rice.
En profondeur
Over 100 sakamai varieties are registered in Japan, though only about 30 are widely used. The ideal sake rice has large grains that can withstand heavy polishing without cracking, a clearly defined shinpaku for efficient koji penetration, and low protein content to prevent off-flavors. Yamada Nishiki, Gohyakumangoku, Miyama Nishiki, and Omachi are the most important varieties. Each imparts distinct flavor characteristics, making rice selection one of the brewer's most consequential decisions.
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