What happens to rice immediately after it has been polished?

After rice has been polished, it is cooled down, and this process allows it to reabsorb moisture. Polishing rice removes the outer layers, resulting in a decrease in weight and altering its composition. The immediate cooling is essential because the polishing process generates heat, which can affect the condition of the grains. By allowing the polished rice to cool and rehydrate slightly, it readies the rice for the subsequent stages of sake production, such as washing and soaking, which are critical for achieving the ideal texture and moisture content before fermentation.

This step ensures that the grains are in the best condition to absorb water, promoting an efficient fermentation process once yeast is introduced. Other processes, such as sterilization or fermentation, occur later in the sake-making process, and leaving the rice in the polishing machine is not a standard practice as rice needs to be processed further after polishing.