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: table and Sake rice.

Sakamai / Shuzō kōtekimai:

• Family of rice used exclusively for making Sake. The grain of sakamai is bigger than table rice. Starches are concentrated in the grain's core, which has significant lower levels of proteins and lipids compared to table rice.

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.