Katahaku is a term that literally means “single white”. It’s a historial term that refers to the Kakemai (starch rice component) in a batch of sake being white rice (aka milled or polished rice), while the Kojimai is made from Brown rice (Genmai). This was the standard. In modern sake production it is a given that both the koji and kakemai would be milled, or white rice. However, before 1600 CE, rice used to make sake was sometimes genmai, or unpolished/unmilled rice.

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