ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)(seimaibuai)
The percentage of rice remaining after the surface layer of brown rice is removed, expressed as a percentage. For example, a milling ratio of 60% means that 40% of the top layer of brown rice is removed. Edible rice is white rice with a milling ratio of about 92%, while rice used for sake is generally white rice with a milling ratio of 75% or less. Furthermore, for daiginjo, the ratio is 50% or less. In sake brewing, the surface layer of rice is considered to be the source of miscellaneous flavors, and the unnecessary surface layer is polished so as not to spoil the sake’s aroma. Sake with a low rice polishing ratio is clear and easy to drink, while sake with a high rice polishing ratio offers richness, umami, and depth of flavor.
