Sometimes, two different types of rice are used to brew one label. Each brewery has their particular recipe to differentiate themselves from others.
Kojimai
Usually, rice is used twice in the brewing process. One is producing Koji, which is a necessary step for converting starch to glucose. The rice used for this process is called Kojimai (Koji rice).
The other is called Kakemai (Kake rice). In the last brewing step, Moromi production, Kakemai is used. Kakemai is steamed rice thrown into the barrel to proceed the fermentation.
Kakemai
Also, sometimes, sake is produced with the same brewer’s rice but the polish rate is different between Kakemai and Kojimai. It’s also the special recipe of each brewery.
Please take a look at the label. If two different rice are mentioned there, let’s try to guess how they used two different rice!
Label describing Kakemai and Kojimai