"Suitable for Sake Brewing" Rice is Key for Good Sake Flavor.
Among the many kinds of rice suitable for sake brewing, this is one that combines name recognition, popularity, and quality.
That rice is "Yamada Nishiki".
Due to its excellent reputation,
it is known as "The King of Sake Rice".
Sake made using superior sake rice from Hyogo prefecture can now be purchased from all over the world.
※ Import restrictions on alcoholic beverages vary depending on the destination country.
※ Please check applicable restrictions before placing your order. Alcoholic beverages may not be purchased by persons under 20 years of age.
※ Underage drinking is strictly prohibited. Also, please refrain from excessive drinking.
Hyogo Prefecture, the birthplace of Yamada Nishiki
Although Yamada Nishiki is cultivated all over Japan, it originated in Hyogo Prefecture, where 60% of all Yamada Nishiki is produced. "Yamada Nishiki from Hyogo Prefecture" is considered to be of superior quality compared to Yamada Nishiki cultivated in other areas, and amongst Sake breweries it is said that "You can make sake with confidence when you use Yamada Nishiki", and with Yamada Nishiki, you can make good sake. Even within Yamada Nishiki, Yamada Nishiki from Hyogo Prefecture can be seen as the highest quality brand of Yamada Nishiki.
The Reason Yamada Nishiki from Hyogo Prefecture is Preferred
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Yamada Nishiki is divided into five grades, ranging from the higher grades of superior, or special class, to the first, second and third grades. "Superior" or " Special Class" Yamada Nishiki can be used to consistently produce high quality sake. The top grades account for 40% of cultivation for the national average, while accounting for 70% of Yamada Nishiki from Hyogo Prefecture, indicating its high quality.
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Terroir exists not just for wine, but also for sake. Hyogo's topography, with its warm climate, many hours of sunshine, low precipitation and temperature disparities promotes rice cultivation. The clay-rich soil with its strong water and nutrient retention is also ideal for rice cultivation. The above favorable conditions, combined with the characteristics of Yamada Nishiki such its enlarged grain and white center, moderate moisture content, and low fat and protein values, make Hyogo Yamada Nishiki the reiging king of rice suitable for sake brewing.
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At the National New Sake Conference, which has been held every year since 1911, sake brewing companies submit their best products manufactured in that year for evaluation. Roughly 90% of products that go on to win the gold medal, the highest award and top evaluation, are made using Yamada Nishiki. And the majority of gold-winning Yamada Nishiki comes from Hyogo Prefecture.
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Yamada Nishiki from Hyogo Prefecture is esteemed highly by Sake brewers. In a nationally conducted survey of 300 sake brewers and five sake brewers' associations, many respondents said that Yamada Nishiki was suitable for sake brewing, with comments such as "it can be used to make good sake" or that it has a "superior sake fragrance", making it a rice highly suitable for sake brewing as recognized by sake professionals.
Yamada Nishiki As Seen in the Data
The sake rice cultivation of Hyogo Prefecture accounts for roughly 30% of national cultivation. It is the top producer by far.
Hyogo, Japan's kingdom of sake rice cultivation. National cultivation amounts to about 85,180 tons, and roughly 30% is produced in Hyogo Prefecture (22,338 tons). It boasts a strong number one position in cultivation, far ahead of other prefectures. Additionally, Yamada Nishiki produced in Hyogo Prefecture accounts for about 60% of the production of Yamada Nishiki nationwide.
Yamada Nishiki, the king of sake rice. 60% of it is cultivated in Hyogo Prefecture.
"When buying sake rice, consider the growing area when you buy". This aphorism has been spoken amongst sake brewers for generations. Yamada Nishiki is cultivated in various regions across Japan, but Hyogo Prefecture's Yamada Nishiki is exceptional. The soil, topography and climate are all suitable for cultivating the finest sake rice, and the farmers responsible for rice cultivation are passionate and proud of their sake rice growing efforts. The combination of these factors come together to create the "Yamada Nishiki from Hyogo" brand.
YK35,
the industry term originating from the quality of Yamada Nishiki
The term "YK35" has become popular in the Japanese sake industry.
Y, meaning using Yamada Nishiki Rice,
K, meaning using yeast called Kyoukai No. 9,
35, meaning increasing rice polishing rate to 35%
It is said fulfilling these three conditions will let you make a superior sake and win gold medals at national sake contest. Of course, actual sake brewing is not so simple, but this serves to demonstrate the strength of Yamada Nishiki.
Japanese sake is going global with Yamada Nishiki.
The sake market is currently expanding all over the world. Sake breweries in various areas are trying to develop a sake with worldwide appeal. One of the most popular types receiving acclaim from gourmands around the world is Ginjo-zukuri. Of course, the rice used to make it is Yamada Nishiki. As Japanese sake enters a global stage, it relies on Yamada Nishiki to meet this new evolution of the sake market.
Yamada Nishiki 80th Anniversary Pamphlet (English Translation)
Sake made using superior sake rice from Hyogo prefecture can now be purchased from all over the world.
※ Import restrictions on alcoholic beverages vary depending on the destination country.
※ Please check applicable restrictions before placing your order. Alcoholic beverages may not be purchased by persons under 20 years of age.
※ Underage drinking is strictly prohibited. Also, please refrain from excessive drinking.
Yamada Nishiki is not the only thing that in Hyogo prefecture.
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Also from the sake rice kingdom of Hyogo
Gohyaku Mangoku
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In Yamada Nishiki family
Hyogo Yume Nishiki
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The biggest grains and white cores
Hyogo Kita Nishiki
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Produced only in Hyogo
Fukunohana
