To be specific, in order to brew the clear and transparent taste, free of any obstructive tastes, the highest-quality “Yamada-nishiki” is polished to 50% of the original size. Because the excessive amount of nutrients such as protein, fat, vitamins, and others which occur in the surface layer of rice serves as a source of obstructive tastes of finished Sake, these ingredients must be removed as much as possible. This is why the rice is polished to half of the original size. In the past, rice used to be polished by stone mortars, etc. using waterwheels and human power, but in the event that rice was polished to 50%, rice used to break, adding rather obstructive tastes to Sake.

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