What percentage of amylose contributes to the texture of rice in sake production?

The correct answer is 20%, as this percentage of amylose plays a critical role in determining the texture of rice used in sake production. Amylose is a component of starch, and it influences the gelatinization and viscosity of the starch granules during the brewing process.

In sake brewing, the texture of the rice affects not just mouthfeel but also the clarity of the final product. A higher amylose content often results in a drier and clearer sake, while lower amylose content can contribute to a creamier mouthfeel. Approximately 20% amylose is typical for sake rice, striking a balance that is favorable for traditional brewing methods and achieving the desired characteristics in the finished sake.

Understanding this concept is fundamental for anyone studying sake, as it connects the biochemical properties of rice to the sensory outcomes in the final product.