What is one main disadvantage of using sake specific rice compared to table rice for sake production?

Using sake-specific rice for sake production does indeed present the challenge that it is more difficult to cultivate than standard table rice. Sake rice, or 'shuzokotekimai', is specifically bred for brewing, and it has characteristics that make it suitable for producing high-quality sake, such as larger grains and a higher starch content located in the center of the grain. However, these desirable traits can also make the rice more sensitive to environmental conditions, pests, and disease, requiring more careful agricultural practices to achieve optimal yield and quality.

In contrast, table rice tends to be bred for easier cultivation, with higher resilience to varying growing conditions, thus rendering it simpler and possibly less costly to grow. Therefore, while sake rice is essential for high-quality sake production, the increased challenges surrounding its cultivation can pose a disadvantage compared to standard table rice.