Hanmai 飯米

Regular table rice; still often Japonica. Typically easier, and cheaper, to grow.  The quality of having a starchy core and fat and protein around that is not absent in table rice but is less common and evident than sakamai.  Good sake can be made from hanmai, and it’s not uncommon.  But the characteristics of hanmai make brewing more difficult.  Hanmai is still milled like sakamai, but the quality gains are less significant.