The taste of sake evolves constantly over time and the great technical advances that have marked out are history. A beverages from terroir, of course, but also a drink from the men who strive to produce it by putting in place a complex process.
If the polishing of the rice does not guarantee a better final taste, it can be one of the factors.
Leading to a high purity of the sakes and the success of their maturation.
From then on, a silversmith's work begins, because the rice, which is increasingly deprived of its initial mass, constitutes a less nourishing medium and the fermentation struggles to go to completion.
These sakes also require slow maturation in the bottle before they can be consumed.
Getting out of primary aromas to reveal the complexity of tertiary aromas, that's it the very essence of this desire to sublimate matter.