In the sake brewing process, what part of the rice grain is always removed?

In the sake brewing process, the part of the rice grain that is always removed includes the husk, bran, and germ. This is a critical step because these components can impart undesirable flavors and characteristics to the final product. By milling the rice to remove these layers, the brewers ensure that primarily the starchy endosperm is utilized, which is essential for fermentation and the production of sake.

The husk serves as a protective outer layer, while the bran and germ contain oils and enzymes that could interfere with the brewing process. The focus on the endosperm, which is rich in starch, allows for a cleaner fermentation, producing a sake with a more refined flavor profile. Each component removed contributes to the overall purity and quality of the sake, which is why this step is integral to traditional brewing methods.