What are the characteristics of “Yamada-Nishiki” rice for sake brewing? Words related to sake(Yamadanishiki)
Known as the “king of sake rice,” it is one of the best rice for sake brewing. The main production area is Hyogo Prefecture, which accounts for 30% of the total production of Yamada-Nishiki in Japan. The reason why it is called “the king of sake rice” is that it has excellent characteristics as sake rice, such as a large grain size that can withstand high milling ratios, low protein content, which is the source of miscellaneous flavors, good water absorption, and easy activation of koji, which makes it easy to produce good koji. It is also a highly valued variety by sake brewers because it tends to produce a well-balanced flavor with little cloying taste.
