Yamadanishiki RICE : 山田錦
A representative variety of rice suitable for sake brewing called "King of sake rice"。
It is characterized by its large core (starch), and the surface layer contains little protein, giving it a clear taste. High-quality koji making is possible by efficiently absorbing water, which is essential for the activity of koji mold. Large grains suitable for high polishing
It has a clear and delicate taste that is fragrant and has no miscellaneous taste. Not only can you fully enjoy the elegant fruit-like ginjo aroma, but you can also enjoy the well-balanced flavor of the plump rice and the moderate aftertaste.