sakemais

Sakemai refers to rice specifically cultivated for the production of sake, the traditional Japanese alcoholic beverage. While all rice is *Oryza sativa*, sake rice has distinct characteristics that make it suitable for brewing. These characteristics are crucial for achieving the desired flavors and aromas in sake.

One of the primary differences in sakemai is its starch content. Sakemai rice grains have a larger, opaque core called the *shinpaku*. This shinpaku is primarily composed of starch and has a lower protein and fat content compared to table rice. The shinpaku is essential because it contains the starch that yeast will ferment into alcohol. The outer layers of the rice grain, which contain more fats and proteins, are typically milled away during the sake brewing process. This milling process, known as *seimai*, is a critical step in determining the quality and style of the sake.

Furthermore, sakemai grains tend to be larger and have a thicker hull than table rice. This thicker hull provides protection during the milling process. Popular varieties of sakemai include Yamada Nishiki, Gohyakumangoku, and Omachi, each contributing unique qualities to the final sake. The specific terroir, including soil, climate, and cultivation techniques, also plays a significant role in the quality of sakemai. Brewers carefully select sakemai based on the desired sake profile, making the choice of rice a foundational element in sake production.