Thank you Darla Hoffmann and Nina Jensen for your input last week on Burgundy Winemaking!
This week: Sake
In sake production, what influence does seimaibuai have on the overall flavors of the sake?
A higher percentage of polished grain could result is more delicate flavors.
I feel the less polish, the more rich and robust the sake is. Junmai therefore has its pairing place with richer and fuller dishes. I’ve always preferred Dai-Ginjo for how elegant, and refined their flavor profile typically is.
It is such a delicate process as increased milling also removes more of the fats, proteins, and amino acids which can lead to unwanted flavors and aromas. Seimaibuai is a ratio indicating the quantity of rice used in the production of the sake. The higher the percentage of that Seimaibuai ratio (the less milled away) usually the fruitier the taste, and usually considered of higher quality. The more rice milled away, however can result in cleaner flavors. The seimaibuai percentage does not 'necessarily' indicate a ranking of the sake, even though sake is labeled as premium and super premium, etc.