What happens to rice after it has been polished in the sake brewing process?

After rice has been polished in the sake brewing process, it is important for the rice to undergo a resting period. This resting phase, which typically lasts for three to four weeks, allows the rice to stabilize and ensures even moisture distribution within the grains. It helps to enhance the quality of the rice and prepares it for the subsequent steps in sake production, such as steaming and fermentation.

Resting the polished rice also aids in reducing the levels of friction that can occur between grains, which can lead to uneven texture when the rice is steamed. This process is crucial to achieving the desired characteristics in the final sake product, as it allows the rice to acclimatize and be properly conditioned before further processing.

In contrast, cooking the rice immediately would not allow for this crucial conditioning, leading to suboptimal fermentation conditions. Similarly, fermenting right away or leaving the rice to dry for several days without the proper resting period would also hinder the overall quality of the sake.