Masukagami - Rice Milling Rate

The Masukagami Special Junmai (Pure Rice) Premium Sake is in the category of Special Junmai Sake, and is a product that is one rank above the Regular Junmai Sake.

The Masukagami Sake Brewery offers an outstanding quality products made possible by an exceptionally low rice milling rate (Note 1). It also offers Special Junmai Sake at a price similar to those of Regular Junmai Sake manufactured by others, making the Masukagami Sake a better deal for the consumers.

In order to earn the designation of "Special" Junmai Sake, it must meet the minimum requirement of a 60% or less milling rate. The Regular Junmai Sake is made with rice milled at a degree less than 70%, and therefore, the difference in quality is quite obvious. The Masukagami Special Junmai Premium Sake is a product that has even less rice milling rate. It is made with 60% milled Koji-mai and 50% milled Kake-mai making the average rice milling rate of 56% (Note 2).

The Masukagami Sake Brewery is making more costly Sake than most manufacturers, and it is well reflected in the quality but not in the price. In order to make Sake, 20% of Koji-mai and 80% of Kake-mai are necessary. It is a common industrial practice to lower the milling rate of Koji-mai, instead of Kake-mai, in order to minimize cost while improving the quality of Sake. However, the Masukagami Sake Brewery mills rice down more on Kake-mai (rather than on Koji-mai) which makes up 80% of the entire rice materials that are used in the Sake making.

Note 1: The "Rice Milling Rate" is expressed in numerical figures that indicate to what degree rice is milled or polished down from its original grain size. The number represents the portion of rice that is left after it has been polished. If the rate is 55%, it means 45% of the original rice is milled and discarded. The reason why the rice needs to be polished is because it contains more protein and fat on the outside layers, while it contains more starch on the inside layers. In the fermentation process of Sake, the starch becomes sugar (glucose), which turns into alcohol. When the protein is present, it creates off-flavor during fermentation, and thus spoils the taste of Sake. In order to produce Sake that has good, clean flavor that does not wear off, it is critical to bring down the milling rate low and make sure to remove the protein and other substances.

It is commonly said that, among many kinds of Japanese Sake, there is no other Sake than Junmai (Pure Rice) Sake whose flavors are so severely affected by the degree in which the rice is polished. Therefore, Sake brands that do not or cannot declare the "rice milling rate" cannot be helped but to be questioned of their integrity for quality. It would not be fair for the consumers to be expected to have such industry knowledge, and perhaps, even people in restaurant trades may not necessarily have opportunities to learn these things. The declaration of the rice milling rate is most important and perhaps the only way for consumers to know the true quality of Sake products.

Note 2: Koji-mai is the rice that is steamed and mixed with rice mold that creates Enzyme. The Enzyme works to convert Starch into Sugar (Glucose). The Yeast converts Sugar into Alcohol. Kake-mail is the rice that is simply steamed and placed in the tank to control fermentation.

The MASUKAGAMI SAKE, meaning Ten Thousand Mirrors of Happiness, is made in Kamo City of Niigata Prefecture where Japan's best rice for sake making is grown. The region is blessed with clean, natural water supply and winter climate most suited and indispensable for superior sake production. The MASUKAGAMI BREWERY has been producing sake of the highest quality since 1892. Today, the fifth generation family brewmaster continues to make one of Japan's finest and prized premium sake. Between 1999 and 2001, the MASUKAGAMI BREWERY has been consecutively awarded the Gold Medals in the prestigious All-Japan Sake Competition and the Eastern Japan Premium Sake Competition.