Rice Varieties

Question 1

Yamada Nishiki

Answer 1

Region: Hyogo
Production: About 30% of total sake specific rice
Characteristics: large grains, well-defined shinpaku - ideal for polishing to extremely low rice polishing ratios, ideal for ginjo and daiginjo styles, aromatically light in intensity which allows yeast to express themselves.

Question 2

Gohyakuman-goku

Answer 2

Region: Niigata
Production: About 25% of total sake specific rice
Characteristics: slightly smaller than yamada nishiki, especially good for making koji, tend to have very light aromas, textures, and flavors - suitable for Niigata sake which is light, simple, delicate, and dry.

Question 3

Miyama Nishiki

Answer 3

Region: Nagano, but also Tohoku area
Production: About 10% of total sake specific rice
Characteristics: Similar grain size to Gohyakuman-goku - smaller than Yamada, rich and robust flavor sometimes with grip and graininess in texture, aromas tend to be restrained.

Question 4

Dewa-sansan

Answer 4

Region: Yamagata
Production: About 2% of total sake specific rice
Characteristics: purity and depth of flavor, typically a subtle herbal element in the aroma.

Question 5

Omachi

Answer 5

Region: Okayama
Production: About 2% of total sake specific rice
Characteristics: one of the oldest sake varieties, registered as a sake rice in 1866, very large grains, large shinpaku, shape (fat, rather than disc-like) and texture (soft) make it difficult to polish, many ginjo and daiginjo made, rich texture, earthy, spiy, higher umami, less purity, often well suited for being served warm.