Rice

Table of contents

Components of Rice:

• Carbohydrate 70-75% (mostly starches) • Proteins • Lipids • Minerals • Vitamins

Japonica Rice:

• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families.

Sakamai:

• Family of rice for making sake exclusively, the grain of Sakamai is bigger than table rice. Starches are concentrated in the middle of the grain.

Yamadanishiki

• From key sake producing prefecture Hyogo. It is especially well-suited for producing the highly aromatic fragrance of Daiginjo. It often has a persistent whiff of banana.

Gohyakumangoku

• From Niigata. This rice results in a smooth, dry style sake

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.

Omachi

• From Okayama. One of the oldest varieties. Also called Ojiisan or “grandfather” sake rice. It makes for a distinctive tasting sake, full of rustic and earthy flavours.

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.