Rice Milling: The State of the Art
Автор: John Gauntner's Sake Education
Загружено: 2022-09-19
Просмотров: 1659
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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.
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