9. Rice Cultivation

Question 1

Yamada-nishiki

Answer 1

Main region: Hyōgo (southwest, near Kyoto)
Easy to polish
Larger grains & shinpaku
Resistant to cracking

Characteristics:
depth of flavour, soft texture, purity, light in intensity
- ideal for ginjō and daiginjō

Question 2

Gohyakuman-goku

Answer 2

Main region: Niigata (southwest above Tokyo)
Grains slightly smaller than Yamada-nishiki
Easy to polish
Good for making koji

Characteristics:
Light in aromas and texture, ideal for Niigata style (light, simple, delicate and dry with a short clean (kire) finish)

Question 3

Miyama-nishiki

Answer 3

Main region: Nagano (in middle of Japan, on left side of Tokyo) growing in cool climate
grains similar in size to Gohyakuman-goku

Characteristics:
more restrained in aroma than yamada-nishiki
rich nagano style a result of brewing choices
Sweeter, richer, more robust

Question 4

Dewa-sansan

Answer 4

A speciality from Yamagata (southwest in northern prefecture)

Characteristics:
Noted for having a subtle herbal character, purity and depth of flavour.

Question 5

Omachi

Answer 5

Main region: Okayama (south of Hyōgo and Kyoto)
Larges grains
difficult to polish
cracks easily

Charactaristics:
Richer texture, earthy, spicy, higher umami and less purity
Preferable serves warm