Yamada Nishiki

Yamada Nishiki is a short-grain rice cultivar that is primarily grown in the Hyogo Prefecture of Japan. It is considered the king of sake rice due to its high starch content and low protein and fat content, which makes it ideal for sake brewing.

History

Yamada Nishiki was first developed in 1923 by crossbreeding two rice varieties, Yamadabo and Tankanwataribune. It was officially recognized as a distinct variety in 1936. Since then, it has become the most popular rice for sake brewing in Japan.

Cultivation

Yamada Nishiki is grown in the Hyogo Prefecture, specifically in the regions of Tajima, Tansai, and Harima. The rice is known for its large grain size, which allows for a higher starch content. This makes it ideal for the sake brewing process.

Sake Brewing

In sake brewing, the outer layers of the Yamada Nishiki rice grains are polished away to expose the starchy core. The degree of polishing, known as the seimaibuai, determines the quality of the sake. The more the rice is polished, the higher the quality of the sake. Yamada Nishiki is often polished to 50% or less of its original size for the production of premium sake, known as daiginjo sake.

Characteristics

Yamada Nishiki is known for its large grain size, high starch content, and low protein and fat content. These characteristics make it ideal for sake brewing. The sake produced from Yamada Nishiki is often described as having a smooth, clean taste with a subtle sweetness.

Popularity

Yamada Nishiki is the most popular rice for sake brewing in Japan. It is used in the production of many premium sakes, including daiginjo and ginjo sakes. Despite its popularity, Yamada Nishiki is difficult to grow and requires careful cultivation, which contributes to its high cost.

See Also

• Sake
• Rice
• Hyogo Prefecture
• Daiginjo
• Ginjo

References

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  Yamada Nishiki rice (unpolished) from Hyogo