What blending component has the highest polishing ratio in the sake?

The component with the highest polishing ratio in sake is indeed the one with the highest milling degree. In sake production, the polishing ratio, also known as the milling degree, refers to the percentage of the rice grain that remains after it has been polished. The more a rice grain is polished, the higher its polishing ratio, which means a greater proportion of the starch and amino acids, and less of the outer, less desired parts of the grain, are retained.

This is significant in determining the flavor and quality of the sake. Higher polishing ratios typically indicate more refined flavors and aromas, as the outer layers, which may contribute off-flavors, are removed. Therefore, when considering blending components, it is logical that the one with the highest milling degree contributes the most desirable characteristics to the final product, enhancing its quality.

In contrast, components with lower polishing ratios would contribute more robust, coarser flavors and may not be as desirable in a blend intended to achieve nuanced and high-quality sake. Aged components may enhance complexity but do not define polishing ratios, while the amount of yeast added mainly influences fermentation and flavor development rather than the polishing characteristics of the rice itself.