Sake Rice - Akitakomachi 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:
Akitakomachi 60% Polished Rice for Sake Brewing
Akitakomachi sake rice is polished to a 60% seimai buai for home sake brewing. That means roughly 40% of the outer grain has been milled away before brewing use, giving sake makers a more refined brewing rice option than ordinary table rice or lower-polish test rice.
Use this rice when your recipe calls for 60% polished sake rice in koji preparation, moto starter builds, and staged moromi additions. It is a strong fit for brewers who already understand the basics of washing, soaking, draining, steaming, cooling, and temperature control in sake fermentation.
Product details
- Rice: Akitakomachi sake rice.
- Polish: 60% seimai buai.
- Formats: available by the ounce for small batches or as a 50 lb bag for larger sake brewing projects.
- Use: combine with koji, sake yeast, water, sanitation, and a complete sake process plan.
How to use it
Sake rice should be handled by weight and process, not cooked like table rice. Rinse, soak, drain, steam, and cool according to your recipe before using it for koji, moto, or moromi additions. A 60% polish can support more delicate sake goals, but the finished result still depends on rice handling, koji quality, yeast selection, fermentation temperature, and sanitation.
Build the rest of the sake batch
For a complete ingredient set, pair this rice with Koji Kin or prepared yellow kome-koji rice, then choose an appropriate sake yeast from sake yeast and koji. You can also browse sake making ingredients or review our sake rice guide before planning a batch.