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Sake rice and normal rice may look alike, but there are still differences between there two types of grains. One of them, the sake rice is not advisable for eating. It is only used for making sake or rice wine. There are 80 types of sake rice in Japan. 

The grains of the sake rice are bigger than the normal rice. As explained in the video, it has a starch component called shinpaku. It is the white part in the center of the rice grains. The outside of the the grains is transparent. It is the protein and fat. Since the taste of the protein and fat is too heavy, manufacturers need to remove them to make sake. 

Tags: food, rice, sake rice, cooking rice, shinpaku, sake, grains, protein, fat