What type of rice is primarily used in sake production?

The primary type of rice used in sake production is special sake rice varieties. These rice varieties, known as "shuzō kōtekimai," are specifically cultivated for the brewing process. They have unique characteristics such as larger grains and a higher starch content, which is essential for the fermentation process. The outer layers of these grains are often milled away to expose the starchy core, which converts to sugar during fermentation, enhancing the quality and flavor of the resulting sake.

Using special sake rice varieties helps to achieve the desired flavor profiles and aromas that are characteristic of good sake. This rice also tends to have a lower protein content compared to other types of rice, minimizing any undesirable flavors that could interfere with the delicate balance of tastes in sake. While other types of rice, such as white rice or short grain rice, could theoretically be used, they do not have the same qualities that make special sake rice ideal for brewing. Furthermore, basmati rice, which is typically used in Indian cuisine, does not have the appropriate properties for sake production.