Steamed sake rice that is added to the main mash (moromi). It is considered the “starch component” of the rice added to the main mash. Usually the kakemai makes up about 80% of the rice used in a batch of sake. The remaining 20% would be the kojimai, or the rice that has the koji mold grown on it.

Also See Related Terms:

• Kojimai
• Sakamai

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