Introduction｜How the Rice Polishing Ratio Affects Sake Flavor

You often see “Seimai Buai(精米歩合)” on sake labels—like “30% polished” or “60% polished”—but what does it really mean?
In fact, the rice polishing ratio greatly influences the flavor and aroma of sake.

This article will gently explain everything from the basics of Seimai Buai to how it impacts flavor, sake types, and tips for choosing the right bottle.

What Is Rice Polishing Ratio?

The rice polishing ratio (Seimai Buai) indicates how much of the brown rice has been milled away.
For example, a 60% polishing ratio means 40% of the rice has been polished off, and the remaining 60% is used for brewing sake.

Seimai Buai	% Milled Away	Flavor Profile
70%	30% removed	Rich and full-bodied flavor.
60%	40% removed	Well-balanced taste, common in Ginjo sake.
50%	50% removed	Delicate, refined flavor with little roughness.

Since the outer layers of rice contain proteins and fats that cause off-flavors, polishing further toward the starchy core (shinpaku) leads to cleaner, more elegant sake.

How Rice Polishing Ratio Changes Flavor

Seimai Buai	Flavor Characteristics
Around 70%	Rich, robust, ideal for food pairing.
60% Range	Balanced aroma and umami. Very versatile.
Below 50%	Fruity, elegant, refined flavor. Best enjoyed chilled.
Below 40%	Extremely delicate and high-end sake.

For example, after a rich meal like BBQ, a sake with 50% or lower polishing ratio is refreshing,
while hearty dishes pair better with sake around 70% polishing.

Remember: A lower ratio does not automatically mean “better.” It’s simply a flavor indicator.

Relationship Between Seimai Buai and Sake Types

Sake Category	Type	Polishing Standard	Raw Material	Flavor Profile
Junmai Type	Junmai-shu	No strict rule (usually up to 70%)	Rice, Rice Koji, Water	Rich umami, full-bodied
	Tokubetsu Junmai-shu	60% or special method		Balanced aroma and flavor
	Junmai Ginjo-shu	60% or less		Elegant, refined
	Junmai Daiginjo-shu	50% or less		Delicate, fruity
Non-Junmai Type	Honjozo-shu	70% or less	Rice, Koji, Small amount of Brewer’s Alcohol	Light and crisp
	Tokubetsu Honjozo-shu	60% or less or special method		Light, refined
	Ginjo-shu	60% or less		Fragrant, light
	Daiginjo-shu	50% or less		Highly aromatic and elegant

※ “Junmai” types mean no added brewer’s alcohol.

Frequently Asked Questions (FAQs)

Q. Is sake with a high polishing ratio (less milled) inferior?
→ Not at all. Sake around 70% offers robust umami and body—great for food pairings.

Q. Is 30% Seimai Buai sake something special?
→ Yes, it’s a labor-intensive premium sake, offering exquisite, refined flavors perfect for special occasions.

Q. What’s a good polishing ratio for everyday sake?
→ Around 60–65% is well-balanced in aroma and flavor, affordable, and great for daily drinking.

Conclusion｜Seimai Buai Is the Blueprint of Flavor

Rice polishing ratio isn’t just a number—it’s a flavor roadmap.
By reading the polishing ratio on the label, you can better choose a sake that fits your taste and occasion.

Once you get familiar with Seimai Buai, your sake experience will be even more enjoyable!

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