Japan sake has a standard called “Rice Polishing Ratio(RPR)” to indicate its grade.
The rice used to brew sake is not used as it is, but the surface is scraped off and only the inside is used. And the rate of scraping off is called the “Rice Polishing Ratio(RPR)”.
For example, “RPR70%” sake is made by scraping off 30% of the surface of the rice and using the remaining 70% of the rice.
Categories such as Daiginjo (RPR50% or less), Ginjo (RPR60% or less), and Honjozo (RPR70% or less) are all named according to this standard.
Comment