What is Kakemai in sake production?

Kakemai refers specifically to the steamed rice that is added to a batch of sake fermentation that does not include koji mold. This rice plays a crucial role in the sake brewing process, as it provides additional fermentable sugars that the yeast will convert into alcohol during fermentation.

In the brewing process, the rice used can be separated into two categories: koii rice, which has been inoculated with koji mold to create enzymes that convert starches to sugars, and kakemai, which is the steamed rice added later in the process. This addition is vital because it increases the total quantity of fermentable material in the mash, influencing both the flavor and alcohol content of the final product.

Understanding the distinction between kakemai and other components is crucial for grasping the complexities of sake production, particularly how the balance of ingredients affects the brewing outcomes.