Yamadanishiki RICE : 山田錦

Origin

A representative variety of rice suitable for sake brewing called "King of sake rice"。

Characteristic

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

Sake Quality

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.