In the making of sake, the more sakamai (rice for brewing sake) is polished, the more part around the rice grain which is cause of zatsumi (unfavorable taste of sake) is got rid of.
日本酒を造るために、酒米は精米すればするほど、完成酒の雑味の原因となる米粒の周囲の部分が取り除かれる。