The solid portion left after the mature fermentation mash is pressed to separate sake from the remaining solids. On average, its weight amounts to approximately 20-25% of the original white rice used, though this can exceed 50% in the case of daiginjō.
The three-stage process of adding rice, kōji, and water to the fermentation mash (moromi).
A term signifying the proportion of the rice milled away.
Refers to the amount/percentage of rice powder/dust removed during milling. The opposite of seimaibuai.
A kōji (steamed rice inoculated with mold) -making method.
The percentage of rice milling/polishing. It refers to the percentage of the rice grain remaining.
Washing/rinsing of the rice.
Soaking ̶ The process of putting the milled rice in water after washing to absorb moisture.
The white portion of rice dust/powder collected from milling the outer portion of the rice grain after the red powder (akanuka) has been milled away first.
The fermentation starter