Next, the tour guide will provide a detailed explanation about the rice.
Generally, sake is produced from winter to spring and made from new rice harvested in autumn, water and Koji Mold.
Just as the making of a good wine is dependent on the quality of the grape, sake is also influenced by the quality of the rice and brewing techniques are changed every year to maintain the same level of quality.
Also, just as there are wine grapes, the rice used to make sake has a bigger grain than the kind you typically eat.
Sawanoi is made with a kind of rice called “Yamada Nishiki” but it doesn’t use the whole grain, the part that produces “zatsumi” or undesirable flavors, is removed during polishing.
The rice for Sawanoi’s exclusive Daiginjo sake, Koh, is 65% polished off, so only 35% of the rice is used.
Koh is 10,800JPY a bottle (1.8 liters).
Most sake with a rice-polishing ratio of 40% or less sell for more than $100 US.
(This is a domestic sales price; it is even more expensive if bought overseas)