Seimai Buai indicates what aspect of rice used in sake?

Seimai Buai refers specifically to the degree to which rice has been polished or milled before being used in sake production. This term denotes the percentage of the rice kernel that remains after milling; for example, if a rice grain has a Seimai Buai of 50%, it means that 50% of the rice kernel remains, indicating that 50% has been milled away.

The extent of milling significantly influences the flavor profile, aroma, and overall quality of the sake produced. Higher polishing rates typically lead to more refined and delicate flavors, as the outer layers of the rice, which contain proteins and fats, are removed. In contrast, lower polishing rates can result in a heavier and more robust flavor, as these outer layers contribute more to the sake's character. Thus, understanding Seimai Buai is crucial for defining the intended style and quality of the sake.

This concept is pivotal for sake classification and is a key determinant in assessing premium sake varieties. Knowing about Seimai Buai allows both producers and consumers to appreciate and predict the character of the sake being produced based on the milling degree.