In the sake brewing process, the exterior shell of the rice is removed and only the kernel, better suited to the brewing process, is used. The rice polishing rate is an indication of how much of the original grain has been removed.
Sake with a polishing rate of 50% or less is known as Daiginjo-shu and Junmai Daiginjo-shu.
Ingredients: Rice, rice koji
Koji rice at least 15%
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