Intro to rice, sake rice – where do we start?

This article gives a brief history of the rice that is important to sake brewers from the beginning to present (10,000BC to now).

OK, so what about rice? Isn’t it all the same? Well, I guess there is brown rice and white rice. Isn’t this all there is to it? No, it’s not, there’s much more. While we are interested in sake rice, I will cover some basic background, history and such to build a foundation we can use to better understand rice, its differences, and what is important for making sake.

The scientific name for the species we call rice is Oryza sativa. Within this species are three subspecies: japonica (short grained rice), indica (long grained rice) and javanica (a medium grained rice). Javanica is now known as tropical japonica. While japonica seems to imply that it originates in Japan, this is not the case. In fact, it appears that its origin is China. Continue reading “Intro to rice, sake rice – where do we start?”