At the moment, I bypass this method by rinsing my rice excessively under water. When the water is clear I then soak the rice for overnight, before using it the next day. This may not be sufficient.
Any ideas would be great. Thanks
A Japanese alcoholic beverage made from rice. You can make it at home!
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Jewell Sake wrote:Bob, please let me know how well that's worked for you.
Taylor-MadeAK wrote:Jewell Sake wrote:Bob, please let me know how well that's worked for you.
It doesn't. Rice grains just don't seem to have enough weight to grind each other down like that. I guess you could go old-skool and polish your rice the way the Japanese did it before the invention of rice polishing machinery. They dug a nice deep pit, lined it with cloth (burlap, I think), filled it with rice, then used a big heavy log that fit just inside the pit to pound the #### out of that rice for hours and hours and hours....
That would probably break your rice up more than anything, though. The way I understand it is that rice milling requires rice that is about 14% moisture. Any more than that and the rice crumbles, any less and the rice breaks because of brittleness. What I don't know is how the milling is actually accomplished. The best source I've found so far just says "mild friction inside the machine."
Most sake kura do indeed have their rice polished by their supplier. Saves them on equipment, equipment maintenance, and energy costs.
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