What effect does higher polishing ratios generally have on sake?

Higher polishing ratios in sake production refer to the amount of rice that is milled away before fermentation. This process is critical because it significantly influences the final characteristics of the sake.

As rice is polished more, the outer layers that contain fats, proteins, and other compounds are removed, leaving behind the starch-rich core. This results in a sake that is cleaner and purer in flavor, as there are fewer impurities and off-flavors that could interfere with the final taste. A cleaner, more refined flavor profile is often associated with premium sake, which is typically made from rice that has been polished to a higher degree.

In contrast, factors such as sweetness, texture, or alcohol content are not directly influenced by the polishing ratio to the same degree. While higher polishing may lead to a smoother texture in some cases or different alcohol levels in specific types of sake, the most consistent and clear outcome of higher polishing is the enhancement of a clean and refined flavor profile.