Sake rice milling. The very latest developments in a fast growing industry
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2022 March |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Nobuaki Niiyama, Head of Sake Rice Department, Plant Division, Satake, Japan Rice is one of the main ingredients in the brewing of the Japanese rice wine known as sake. Throughout the drink’s history, sake brewers have taken great care to perfectly mill their rice. The first revolution in milling sake rice came in 1896, when Ri'ichi Satake, founder of Satake, introduced the first power-driven rice milling machine in Japan. It was 40 times more efficient than man-powered equivalents. Then, in 1908, Satake invented a new circulation type rice milling machine that prevented the rice from breaking during the milling process. This invention resulted in the birth of Ginjo, the first premium grade sake with a milling degree (the proportion of the grain left after milling) of 60% or less. Since then, sake brewers have sought ever higher quality by milling grain to a finer and finer degree, resulting in additional premium grades like Dai-Ginjo with a milling degree of 50% or less…Read more. |
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