Shinpaku
心白
Определение
The opaque white starchy core found at the center of sake rice grains. Shinpaku is composed of loosely packed starch granules that absorb water readily and allow koji mold hyphae to penetrate deeply, enabling efficient starch-to-sugar conversion.
Подробнее
The size, shape, and position of the shinpaku are critical quality indicators for sake rice. A large, well-centered shinpaku that does not extend to the grain surface is ideal. During polishing, the outer layers of protein and fat are removed, and the remaining shinpaku-rich core becomes the raw material for brewing. The loose starch structure dissolves more easily during fermentation, releasing sugars gradually for a clean fermentation profile. Varieties like Yamada Nishiki are prized specifically for their large, well-defined shinpaku.