Mitsuko
Polishing the rice is an important process in sake brewing.
This time, I'm going to open two bottles at the same time and compare two different kinds of sake made the same way, except for the rice polishing method.
The first step is "Genkei Polishing".
This method of milling polishes the outside of the rice all the way down to the same shape as the original rice. This method efficiently reduces protein and polishes the rice in a well-balanced manner.
This original rice milling machine was developed by Satake, a company in Hiroshima Prefecture. It is great to know that there are people who support sake brewing in this way, not just sake breweries.
Sweet aroma. A very faint yama-buki color. Despite the aroma, it is not very sweet and refreshing. You can taste the rice slowly, and the moment it disappears, it has a clean bitter taste. It has a stronger flavor than the spherical type.
Sake rice: Hiroshima Hatan, Nakao Shin Senbon
Rice polishing ratio: 75
ALC: 15 degrees
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