What is the origin of the name “Gohyakumangoku,” rice suitable for sake brewing? Words related to Sake(gohyakumangoku)
Named in commemoration of the fact that in 1957, Niigata Prefecture’s rice production exceeded 750,000 tons, or 5 million koku (stones), and is used to brew sake. Yamada-Nishiki is the “Yokozuna of the West” and Gohyakumangoku is the “Yokozuna of the East. Its small grain size makes it unsuitable for high whiteness, but it is characterized by its ease of making koji (malted rice). It is said that Gohyakumangoku was the driving force behind the “light and dry” sake boom that took place around 1980, especially in Niigata.
