What is the significance of the polishing ratio in sake?

The polishing ratio is significant in sake because it heavily influences the flavor and quality of the final product. The polishing ratio refers to the degree to which the rice grains have been milled down, specifically the percentage of the rice grain that remains after milling. A lower polishing ratio typically indicates that a greater proportion of the outer layers of the rice, which contain fats and proteins, has been removed. This results in a cleaner, more refined flavor profile and higher quality sake, as the starch content, which is essential for fermentation, is more concentrated in the inner part of the rice.

Sake made from rice with a lower polishing ratio (more milling) tends to have lighter, more delicate flavors, while sake made from rice with a higher polishing ratio (less milling) may have richer, more robust profiles. The polishing ratio is essential for determining not only the type of sake (e.g., Junmai, Ginjo, Daiginjo) but also the overall quality and taste experience. Thus, it plays a crucial role in the sake-making process and the characteristics of the finished beverage.