How do you buy a sake? Apart from polishing ratio, we can choose by rice varieties. While most brewers still make their sake with traditional rice like Yamadanishiki and Gohyakumangoku, some have been trying to adopt the local rice. In fact, with the concept of “terroir" getting popular in Japan, throughout the past decade, a lot of new rice has been invented. Currently, there are even more than 100 kinds. This month, Saketora has picked 3 sakes made with traditional rice and 3 with new rice for you. Compare them and find out your favorite! A special set with 15% discount is also available now, so don’t miss out!
Set of 6 Sake Rice Varieties
Want to understand more about sake? Here is the chance! A special sake set with 15% discount is now available. You can now compare and find out how sake rices influence the flavors of sake!
- YAMADANISHIKI
- YAMADANISHIKI
- Known as the king of sake rice, Yamadanishiki is ideal for sake brewing because of its huge shimpaku (i.e. the opaque middle part of rice) and low content of protein. As it can achieve high polishing rate, it is often used to make Daiginjo sake. While it is widely grown in Japan, the most famous region is Hyogo Prefecture. With the characteristic of being aromatic and clean, it is especially recommended to those who like sake of elegant and rich style.
Characteristics: Rich and aromatic with potential of high rice polishing ratio
- GOHYAKUMANGOKU
- GOHYAKUMANGOKU
- Gohyakumangoku is the second most popular sake rice. Since its grain is relatively hard, the outcome is often a crisp, fresh and dry mouthfeel (aka. Tanrei style). It is widely grown in the northwestern part of Japan and especially famous in Niigata Prefecture. It is especially popular among those who prefer sake with simple, light and refreshing flavors.
Characteristics: Light, fresh and dry
- OMACHI
- OMACHI
- Regarded as the dream sake, Omachi is in low production because it is easily devasted by wind and hard to grow. Since it contains high content of amino acid, its flavors are usually robust, complex and unique with high acidity. Easy to crack when being polished, it is seldom used to produce Ginjo sake, let along Daiginjo level. There are only very few regions in Japan that can produce Omachi, with Okayama Prefecture considered the best area.
Characteristics: Robust, wild and rich in umami
- YUKIMEGAMI
- YUKIMEGAMI
- With the concept of “terroir” getting more and more important in the sake industry, many regions across Japan have been trying hard to create their local sake rice. One of the most successful is “Yukimegami” from Yamagata Prefecture. With huge shimpaku and low content of protein, its flavors are often delicate and elegant. It is also used to produce Daiginjo level only, so it is famous for being fruity and sweet.
Characteristics: Fruity and aromatic with potential of high rice polishing ratio
- KIMON-NISHIKI
- KIMON-NISHIKI
- Kimon-nishiki, the local rice of Nagano Prefecture, is hard to grow and polish. On top of that, its flavors will not come out unless it is brewed for a long time, so sake made with Kimon-nishiki is actually rare. Yet, it its famous for being unique. While aromatic with a clean mouthfeel, it is also rich in umami, so it is especially popular among sake geeks.
Characteristics: Fresh and floral with green notes
- YUMESASARA
- YUMESASARA
- Yumesasara, the local rice of Tochigi Prefecture, has taken 13 years to create and stunned many sake lovers in 2018 when 27 breweries in Tochigi Prefecture launched an unprecedented cross-over project to produce a series of Ginjo sake made with it. The hardness of the grain is between Yamadanishiki and Gohyakumangoku, so its mouthfeel is often mellow and soft, yet rich in umami.
Characteristics: Rich in umami with green notes
Summary
There are many factors that would influence the flavors of sake. Rice is one of them. If you prefer a light and dry style, Gohyakumangoku would be your choice. For those who want a fresh sake with minty aromas, Kimon-nishiki might be what you should go for. However, Omachi would be a better option if you are looking for something more robust and richer in umami. Yumesasara is also recommended if you want more floral notes. For those who prefer a rich and aromatic type, no wonder a classic Yamadanishiki would satisfy what you need. Yukimegami would even more ideal if you are a big fan of fruity and sweet sake.Set of 6 Sake Rice Varieties
Want to understand more about sake? Here is the chance! A special sake set with 15% discount is now available. You can now compare and find out how sake rices influence the flavors of sake!