Sake Rice - Calrose 60% Polished
We sell grain in one-ounce increments (16 oz = 1 lb) and by bulk bag. When adding grain, select the Recipe # (1, 2, or 3) using the radio buttons to assign it to a specific recipe. We’ll accurately weigh your order and combine all grains assigned to the same recipe into one labeled bag. If you’d like any grain kept separate, choose “Keep Separate” or note it in Cart Notes. Milling is available on request, simply check the appropriate checkbox below. View our Grain Ordering Guide here to learn more.
Grain Specifications:
Maltster: SoCal Brewing Supply
Grain Type: Flaked, Unmalted & Adjunct Grains
Lovibond:
Category:
Notes:
Calrose Sake Rice – 60% Seimai Buai
Refined Calrose Sakamai for Ginjo-Style Sake and Koji Making
Calrose Sake Rice with a 60% seimai buai gives homebrewers a more refined path into premium sake brewing while maintaining the practicality and familiarity of Calrose. With more of the outer layers removed compared with 70% polish, this sakamai is a strong choice for brewers seeking a cleaner, lighter, and more polished final profile.
This is an excellent option for brewers ready to move beyond entry-level sake and start building more elegant batches with better refinement through the full koji, moto, and moromi process. It is especially appealing for Junmai Ginjo-inspired recipes and premium everyday sake projects.
Why Brewers Choose This Sake Rice:
- More refined than 70% polish: A 60% seimai buai supports cleaner fermentation character and a more polished finish.
- Great balance of value and quality: A premium-feeling sakamai without jumping straight into top-tier pricing.
- Versatile brewing performance: Useful for both drinking-focused batches and process-focused experimentation.
- Excellent for refined home sake: A smart step up for brewers improving their sake making technique.
Best Uses:
- Ideal for: Ginjo-style sake, Junmai Ginjo-inspired sake, and upgraded homebrew sake projects.
- Recommended for: Brewers looking for a cleaner and more polished sake rice option.
- Good fit for: Koji making, refined moto work, controlled moromi fermentation, and premium house recipes.
Product Notes:
- Rice Type: Calrose sakamai
- Seimai Buai: 60%
- Style Range: Ginjo and Junmai Ginjo-style sake
- Use Case: Cleaner, more refined sake brewing with a strong value-to-performance ratio