Sake rice is graded on weight of the grains (measured in a value known as the Senryuju or weight of 1000 grains), number of broken or cracked grains and the number of grains that remain “green” or unripened. (right size, not cracked and not green/unripened). To qualify for Santtou grade, 45% of the rice grains must meet the quality standard. The grade or classification of the rice is stamped on the rice bag.
Sakamai) must be graded before it can be sold and used in sake production. “Santtou” is the known as “third grade” but it is actually ranks fifth in terms of quality.All rice used for making sake (