Kumagaya, Saitama Pref. ¨C Not all varieties of roundish, short-grain japonica rice are created equal.?
There are about 1,000 different table rice strains of japonica grains registered with Japan¡¯s Ministry of Agriculture, Forestry and Fisheries. These are generally used for ´Ú³Ü³Ù²õ¨±-²õ³ó³Ü (standard sake) for casual consumption.?
Another 100 or so are registered as shuz¨ k¨teki-mai (ideal rice for brewing) and grown for the production of special designation sake (sake made with stricter rules). Their larger grains contain more starch to convert to alcohol and less proteins and lipids that can produce off-flavors.
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