Polishing ratio
Polishing ratio (精米歩合): How much of the rice grain is left after milling. 60% means 40% was milled away; lower tends to mean lighter and more fragrant.
- Japanese
- 精米歩合（せいまいぶあい）
- Group
- Making
From “How sake is made”
The outer layers of the brown rice are milled away: they hold proteins and fats that bring rough flavours. What remains is the polishing ratio (精米歩合). 60% means 40% was milled off. The lower the number, the more fragrant and light the sake tends to be.
Related terms
- Junmai daiginjoRice, koji and water only, polished to 50% or less and brewed the ginjo way. The most fragrant and delicate grade.
- DaiginjoPolished to 50% or less, ginjo-brewed with a little brewer's alcohol. Very aromatic and light.
- Junmai ginjoRice, koji and water only, polished to 60% or less, ginjo-brewed. A balance of aroma and rice flavour.
- GinjoPolished to 60% or less and fermented slowly at low temperature. Fruity aroma (ginjo-ka).
- Tokubetsu junmaiJunmai sake polished to 60% or less, or made with a special method stated on the label.
- Tokubetsu honjozoHonjozo polished to 60% or less, or made with a special method; a little brewer's alcohol added.