Rice Milling: The State of the Art

Before starting to brew sake, rice is milled to remove protein and fat from the outer part and leave the starch in the center remaining. Sake rice milling machines have been around since the 1940s or so, and have not changed much – until recently, when two new methods were developed that remove a higher ratio of fat with less milling – which is good. Learn about those two methods – called henpei seimai and genkei seimai – in this video. Stick around to the end and get your discount link to Sake Industry News. Interested in learning more about sake? First, subscribe to this channel! Know your sake fairly well already and want to learn more advanced topics, and learn about the industry that make it? Learn more about what’s happening in the sake industry in Japan, and feel more appreciation for sake and its depth and complexities. Subscribe to the twice-monthly newsletter Sake Industry News, at https://sakeindustrynews.substack.com/ . Your first two issues are free! Subscribe to John Gauntner’s Sake Education Video channel to be sure you don't miss the next one.