shuzokotekimai) must be graded before it can be sold and used in sake production. “Tokuto” is the second to top or “second best” quality grade of sake rice. Also known as “Special” quality. 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. To achieve Tokuto grade, over 80% of the grains must meet the aforementioned criteria (right size, not cracked and not green/unripened). The grade or classification of the rice is stamped on the rice bag.All sake rice (
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