Show Notes:

This month, Jim and Andy grind away at the true first stage of sake brewing: rice polishing. Or is it milling? Seimai. Whatever. They work their usual magic looking at the whos, whats, whens, and whys of how genmai becomes hakumai. Come and listen!

Recommended Sake in this Episode:

Andrew:

Kirei Mannen Junmai Ginjo Genshu

Jim:

Harada Junmai 80

Useful vocabulary for this episode:

Seimaibuai -  The amount of rice left after milling/polishing, expressed as a percent.

Satake - The biggest manufacturer of rice milling equipment in Japan, and thus the world.

Shinseimai - A more accurate measure of seimaibuai, done by measuring the weight difference between wholegrain rice and polished rice in thousand-grain batches.

Karausu - the original rice hulling technology, consisting of a foot-driven mortar and pestle.

Genmai - whole rice, husk and all.

Hakumai - white rice, after polishing for eating or brewing.

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