酒米造清酒之前，要磨掉部份外層，因為那些都是引致雜味的蛋白質和脂肪，造酒用的，就是這些以澱粉質為主的米心。這個磨米的程序就是「精米」，而「精米步合」即是磨完之後剩下的比例。這支來福 純米大吟釀 究一極精米 8%，磨了92%，剩下8%，理論上是最pure最true的。對，是有細緻的口感，整體比較light，毫無雜味，主要是水果香氣，不過「水至清則無魚」，感覺就好像美麗的書法，不過是工整地寫在九宮格內。
“Seimai” is the rice polishing/milling process of Sake brewing. The starch which is essential for sake making is concentrated at the centre of the rice grain, therefore the proteins and fats which cause unpleasant flavour was milled away from the rice grains. “Seimaibuai” indicate the remaining percentage of the grain after polishing, the lower the Seimaibuai the higher the purity and elegance of the sake. This “Raifuku Junmai Daiginjou Chouseimai 8% ” pollished away 92% of the ruce grains. On palate I felt its purity, fruit driven, medium light body and elegant. In fact it’s just like beautiful calligraphy written on guilding lines in a copybook.