1% Polished Rice Sake – Why is it So Expensive – Rank7.in

Have you ever wondered why 1% polished rice sake is so pricey? Despite being a popular alcoholic beverage in Japan, its price tag can be pretty staggering.

A traditional Japanese rice wine, sake has been around for centuries. While there are different grades of sake, the ones made from 1% polished rice are known for their unique taste and high quality. However, their cost can leave you wondering why the price is so steep compared to other sakes. There are several reasons why 1% polished rice sake comes with a high price tag. From the rarity of the ingredients to the traditional brewing process, there are a lot of factors that can impact its cost. So why is it so expensive? Let’s look at why the high price of 1% polished rice sake is high.

What is Sake?

Sake is a traditional Japanese alcoholic beverage brewed using rice as the primary raw material, along with water, yeast, and koji mold. Since it’s been around for centuries, it’s had a unique taste that makes it stand out. Sake’s popularity has risen recently, with many sake breweries and enthusiasts promoting its consumption and appreciation. This article will explore what makes sake unique and why it is so expensive, explicitly focusing on 1% polished rice sake.

What is Polished Rice Sake?

Sake made from polished rice is a premium alcohol highly regarded among enthusiasts due to its refined taste and high quality. Polished rice is made by removing the outer layer of rice before polishing, which results in a lighter and more refined flavor profile than other types of sake.

The polishing process is a critical aspect of creating polished rice sake, as it removes the outer layer of the rice to leave only the inner core intact. This core is rich in amino acids and other compounds that contribute to the production of the sake and ensures that the finished product has a superior flavor and aroma.

Several sake rice cultivars produce polished rice sake, each offering unique characteristics. The most popular sake rice cultivars are Yamada Nishiki, Gohyakumangoku, and Miyama Nishiki, predominantly grown in Japan’s Hyogo, Niigata, and Nagano regions. It’s refreshing, smooth, and fruity like other kinds of sake, but with polish. It is well suited for pairing with traditional Japanese and contemporary cuisine, making it popular for foodies and sake lovers. The degree of polish also affects the taste profile, with higher polishing ratios resulting in a cleaner and crisper taste.

Brewing Process:

The brewing process of polished rice sake is a complex and intricate procedure that requires careful attention and precision to obtain a premium end product. It all starts with soaking the polished rice in water. This allows the rice to absorb the moisture needed for the next step.

Steamed rice is then added to the preparation, which makes it both sticky and starchy, ensuring that it is ready for the next step in the process. Rice is burned and then cooled before being sprinkled with koji mold, which converts the starch of the rice into sugar. The process of saccharification converts sugar into sugar. Parallel fermentation occurs after the koji mold has fermented the rice. It is necessary to add sake yeast to the mixture in order to begin a similar fermentation process. The yeast converts sugar into alcohol during the saccharification process. Under carefully controlled conditions, the mixture is left to ferment for several days depending on the sake type.

Pressing is done after fermentation is complete to get sake out of the mixture. The pressing process removes the liquid from the remaining solids, which will be used as animal feed or fertilizer in the future. Our juice is filtered and aged to give it a perfect taste and aroma. The brewing of polished rice sake is an intricate and fascinating process that requires years of experience to master. From soaking and steaming the rice to adding the koji mold and parallel fermentation, each step is crucial. Premium sake with a smooth texture, a rich aroma, and a delicious taste.

The Role of Rice:

Rice is the critical raw material utilized in the production of sake. However, not all kinds of rice are suitable for brewing sake. Sake rice cultivars are specially developed and cultivated rice varieties with properties that make them ideal for brewing sake. These rice varieties have a higher starch content and lower protein and lipid content, which facilitate the production of a light and refreshing taste characteristic of premium sake.

Among the most popular sake rice cultivars used in sake breweries are Yamada Nishiki, Gohyakumangoku, Miyama Nishiki, Omachi, and Sasanishiki. Yamada Nishiki is particularly favored by sake brewers due to its exceptional balance of sugars and amino acids. The compounds in sake are responsible for its unique taste and aroma. Ester, aldehydes, alcohols, and ketones are among the organic, amino, and flavor components of sake. Different sake rice cultivars, polish levels, and brewing processes vary in the composition of these compounds.

1% polished rice sake is expensive because of several factors contributing to its premium quality:

1. We carefully select the rice used in the production of our 1% polished rice sake and harvest it at its peak quality from the finest rice fields.

2. During the polishing process, the outer layer of rice containing high starch levels is removed, leaving only a core of starch.

3. The brewing process for 1% polished rice sake is rigorous and time-consuming, requiring the utmost care and attention to detail.

Polishing Ratio and Outer Layer of Rice:

The polishing ratio and the outer layer of rice are crucial factors in producing high-quality sake. It’s the percentage of the outside layer of the rice grain that gets removed during polishing. In sake brewing, the outer layer of the rice grain contains undesirable compounds, such as fats, proteins, and minerals, which can result in a bitter taste and unpleasant aroma in the final product.

When you polish rice, the grain’s outer layer is removed, leaving the starchy core, which is full of sugars that yeast can ferment into alcohol. Generally speaking, the more polished the rice is, the better the sake. Typically, polished sakes have a smoother taste and a more delicate and refined aroma than those made from less polished rice.

Sake polishing ratios can range from as low as 70% (where 30% of the outer layer remains on the rice grain) to as high as 50%. The degree of polish used depends on the type of sake being produced and the brewer’s techniques and preferences. Junmai daiginjo, a premium sake variety, requires a polishing ratio of at least 50%, while junmai ginjo is typically polished to 60% or higher. There’s a lot in the outer layer of the rice grain that contributes to sake’s taste and aroma. Amino acids, responsible for the umami flavor in sake, are concentrated in the outer layer of the rice grain. As the polishing ratio increases, the concentration of amino acids decreases, resulting in a lighter, more delicate flavor in the sake.

Types of Sake and Quality Grades:

Regarding sake, there are several classifications based on factors such as the degree of polish and the presence or absence of distilled alcohol. Generally, there are four types of sake – Junmai, Honjozo, Ginjo, and Dai-ginjo – each with distinct taste and aroma profiles.

The rice is polished to at least 70%, so Junmai sake contains no alcohol or sugar. It’s robust and full-bodied with a smooth finish. The Junmai sake goes great with grilled meat, stews, and curries.

Honjozo sake is made by polishing rice to at least 70%, then adding distilled alcohol to make it lighter and smoother. It’s got a dry finish and a refreshing taste that goes well with salty or savory foods. Serving Honjozo sake chilled is best. Ginjo sake is made from polished rice that has at least 60% of its grains polished, giving it a bright, fruity flavor. Chill it before you drink it. It’s great with sushi, sashimi, and delicate seafood dishes.

Premium sake is made with rice polished at least 50%, creating a delicately flavored, fragrant, and smooth drink. Serve with salads, cheeses, and fruits to keep it chilled. Probably the best sake is Junmai daiginjo, which is made with rice that’s polished at least 50%. A complex, rich flavor profile with a clean, refreshing finish. It’s best served chilled, and it pairs well with light meals.

Lastly, sake is classified into different grades, with Junmai Daiginjo being the highest quality grade, followed by Daiginjo, Ginjo, Honjozo, and Futsu, respectively. In summary, sake is available in different types, each exhibiting unique taste and texture profiles that suit specific temperatures and food pairings. The quality grades are also classified based on factors such as the rice polishing ratio, with Junmai Daiginjo being the most premium.

The Brewing Process for Polished Rice Sake:

The traditional sake-making process is complex and intricate, requiring meticulous attention to detail and a deep understanding of its science. Polished rice sake, in particular, is considered one of the highest quality sakes due to the level of rice polishing required, which is typically around 50% or less compared to other types of sake. The brewing process for polished rice sake starts with selecting the best-suited rice for sake brewing, such as Yamada Nishiki or other premium sake rice cultivars. It’s then polished by removing the outer layer to reveal the rice core. This rice polishing process removes impurities and residual protein, leaving pure starch content behind. This results in a cleaner and smoother taste in the final product.

As soon as it is polished, it is washed and steamed to get ready for inoculation. During sake-making, it produces enzymes that break down starch into sugar. In this process, sugar is saccharified, determining the product’s quality. Rice is ready for fermentation after saccharification. For polished rice sake, yeast and koji mold are simultaneously added to the rice during parallel fermentation. Using this method, yeast and koji mold convert sugar into alcohol, creating the unique taste and aroma of polished rice sake. It takes anywhere from 20 to 30 days for the sake to ferment, depending on its alcohol content and quality. After fermentation, the liquid is pressed to separate it from the solid rice particles, and the liquid is aged for several months so that flavors and aromas can mature.

Reasons Why 1% Polished Rice Sake Is So Expensive:

1% polished rice sake is considered one of the market’s most expensive types of sake. The reasons for this high-cost lie in several factors contributing to its quality and production process.

The rice polishing process is the main factor that sets 1% polished rice sake apart. This kind of sake is made by removing 99% of the outer layer of rice, leaving just the core. In this process, the taste and aroma of the final product are enhanced, making it smoother and cleaner. However, the method also leads to a much lower yield of sake per rice unit, contributing to its higher cost. In addition to the polishing process, other factors that significantly impact the quality and cost of 1% polished rice sake include the raw materials used in the brewing process. Sake brewers select the finest raw materials, such as premium sake rice cultivars like Yamada Nishiki, to produce the best quality. These premium raw materials can come with high price tags, further contributing to the cost of the final product.

Creating premium sake is an art form, and brewers strive to perfect their craft by employing strict quality control measures during every stage of the brewing process. Every detail is scrutinized to create the best-tasting sake, from selecting raw materials to the final product—this dedication to quality results in exceptional and highly sought-after premium sake products. In addition to the brewing process and the polish, the cost of 1% polished rice sake varies. While 1% polished rice sake is considered one of the most expensive, other polished sakes with varying degrees of polish can also come with a high price tag. The demand for these premium sakes further contributes to their higher cost.

High-Quality Raw Materials Required:

High-quality raw materials are crucial in making premium-quality polished rice sake, as they significantly impact the taste and quality of the final product. Sake is made from only simple ingredients, including rice, water, and koji mold. If you use the best ingredients, you’ll get the best flavor and aroma. In particular, when brewing polished rice sake, it is essential to use high-quality sake rice cultivars with a high degree of polish. Compared to regular rice, these varieties have more starch and less protein, so they’re great for brewing. Adding depth and complexity to sake, they also have a unique texture and flavor.

It’s not just the kind of rice that matters. Good water quality is essential for sake brewing since it is used both for rinsing the rice and as a main ingredient. Many regions of Japan have unique water sources, which can lead to different types of sake produced in the other areas. It’s essential to use clean, pure water when you’re making sake because it contributes to its taste and quality. Another critical ingredient in the sake-making process is koji mold, which converts rice starches into fermentable sugars. The quality of the koji mold used significantly impacts the fermentation process and the final taste of the sake. It’s essential to use high-quality koji mold selected for its specific characteristics to produce sake flavors unique to a particular brewery.

In summary, using high-quality raw materials when brewing polished rice sake is essential in producing a premium and sophisticated product. Selecting the best sake rice cultivars, water quality, and koji mold contributes to the finished product’s complexity and depth of flavor, transforming the final sake into a luxurious and sought-after alcoholic beverage.

Brown rice:

Polished rice sake is a complex and time-consuming process that requires skill and dedication. It begins with selecting high-quality sake rice cultivars with a high degree of polish, which increases the amount of starch available for fermentation. You have to soak and wash the rice before putting it in the koji room to start fermentation. It’s then transferred to a moromi tank for several weeks of fermentation. During this stage, skilled brewers continually monitor temperature and other conditions to ensure the brewing progresses appropriately.