Sake Rice Varieties

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The Type Of Sake Rice

Non-Sticky Japonica Rice

There are two principal subspecies of Asian rice: Japonica (short-grained) and Indica (long-grained). Japonica dominates rice production in Japan.

Rice can also be categorized as sticky or non-sticky. Non-sticky rice is generally preferred because the grains remain separate and are much easier to handle after cooking (especially when steamed), whereas sticky rice grains cling together.

Japonica rice is non-sticky and divided into table rice (bred for eating) and sake rice (bred for brewing premium sake). Most sake is made with cheaper, widely available table rice. At a premium price, dedicated sake rice (sakamai) offers key advantages in production: a larger, well-defined shinpaku (starchy core), higher water absorption, and easier breakdown during fermentation.

Sakamai is more expensive than table rice because it requires specialised cultivation practices, taller stalks that are prone to falling over, lower yields per hectare, and stricter quality selection with a higher proportion of grains discarded during polishing.

YAMADA NISHIKI

山田錦

Hyogo, Okayama, Fukushima

The Yamadanishiki strain was created in 1923 in Hyogo Prefecture by crossing Yamadaho and Tankei 65 (itself a descendant of Yamadaho). It was officially registered as a recommended variety in 1936 after extensive testing, and is regarded as the king of sake rice.

It is a late-ripening variety with tall stalks (around 140–150 cm), making it difficult to cultivate and susceptible to lodging. The grains are large, heavy, and feature a prominent, well-centred shinpaku (starchy core) that can occupy up to 70–80 % of the grain. These characteristics allow very high polishing ratios (down to 20 % or lower) while maintaining structural integrity, and the rice absorbs water evenly and breaks down gently during koji and fermentation.

Yamadanishiki produces refined, elegant sake with a broad, layered aroma (often floral and fruity), a soft yet structured mouthfeel, and a clean, umami-rich finish. It is the most widely planted sake rice variety in Japan, accounting for approximately 33 % of all sakamai cultivation, and is particularly dominant in the Nada (Hyogo) and Fushimi (Kyoto) regions.

"Abunotsuru Miyoshi Green Junmai Daiginjo 720ml"

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