The rice used in sake brewing is called sake rice, or sake brewing rice (rice developed for sake brewing), and is an important factor in determining the taste of sake. Currently, over 100 different varieties of sake rice are grown all over Japan, adapted to the climate and soil. Among them, the most representative variety, Yamada Nishiki, which accounts for about 4% of the nation's sake brewing rice production, is also known as the "king of sake rice."

"The king of sake rice" with ideal characteristics for sake brewing

In 1923, the Hyogo Prefectural Agricultural Experiment Station artificially crossed "Yamadaho" (the mother) with "Tankan Watashifune" (the father) to produce a new variety with excellent characteristics. After various tests, it was born as "Yamada Nishiki" in 1936.
Among sake brewing rice varieties, it has characteristics such as large grains and a tendency for the core to appear, but because it is tall (about 130cm), it is vulnerable to strong winds such as typhoons, and the growing period is long, making it difficult to cultivate. Currently, Yamada-nishiki is grown in various places, but Hyogo Prefecture, blessed with a good climate, topography and geology, is the largest producer, accounting for about 6% of the national share, followed by Okayama Prefecture and Yamaguchi Prefecture.

Yamada-Nishiki is known as the "king of sake rice" because it has ideal characteristics for sake brewing. Its large grains and resistance to crumbling make it able to withstand advanced polishing. Its large core makes it easy for the koji mold to extend its hyphae deep into the rice, making it possible to produce high-quality koji. Another major advantage is that it contains less protein, which can cause unpleasant flavors. It also has high water absorption, making it easy to produce steamed rice that is "hard on the outside, soft on the inside," which is ideal for making koji.
In other words, Yamada-Nishiki is the ideal sake rice for brewing high-quality sake. This is why so many sake breweries prefer to use Yamada-Nishiki, and its high reputation is the very reason it has been called the "king of sake rice."

What is Yamada Nishiki from Special A Region?

Yamada-nishiki was born in Hyogo Prefecture and is now grown in other regions as well, but Hyogo Prefecture is known as the best quality producing area, specifically the special districts in the southeastern part of the prefecture, Yoshikawa-cho in Miki City, Tojo-cho in Kato City, and Yashiro-cho in Kato City. The ideal conditions for growing Yamada-nishiki are met in the terraced rice fields at the foot of the mountains and in the valleys, with long hours of sunlight and a large difference in temperature between day and night, as well as soil rich in minerals and nutrients necessary for the growth of rice suitable for sake brewing.
In Yamada-Nishiki producing areas, it has long been said that "When buying sake rice, look at the land before buying." This shows that the climate, soil conditions, and other factors of the producing area are important for producing high-quality sake rice, and the main producing areas of Yamada-Nishiki are indeed blessed with these conditions.

Now, let's introduce some sake brewed with Yamadanishiki rice.

Sake made from 100% Yamada Nishiki rice from Hyogo Prefecture's Special A region

Echizen Misaki Daiginjo / Tanabe Sake Brewery

It won the Grand Prix in the Daiginjo Category B (rice polished 2023% or less) at the 50 US Sake Appraisal, the oldest overseas sake tasting event. It is brewed with great care and time, including steaming the rice in a Japanese pot, long-term low-temperature fermentation for about a month, and careful squeezing using a tank press. This Daiginjo sake, which embodies Tanabe Sake Brewery's traditional sake brewing style, skillfully brings out the subtle ginjo aroma and natural flavor of the rice, achieving an elegant taste. It is an outstanding product that also stands out for its good aftertaste and compatibility with food.

Specific name: Daiginjo sake
Sake meter value (sweetness/dryness): +1
Ingredients: rice (domestic), rice koji (domestic rice), brewed alcohol
Acidity (shade): 1.4
Rice polishing rate: 50%
Rice used: Yamada Nishiki (Hyogo Prefecture Special A Area)
Flavor: Subtle ginjo aroma
Alcohol content: 16%
Yeast: Not disclosed
Reference price: 720 ml 3,300 yen

Joyo Special A Area Yamada Nishiki Kirihata (2023) / Joyo Sake Brewery

This limited edition sake is brewed with Yamada Nishiki rice, painstakingly grown by Mr. Kirihata of Yoshikawa-cho, Miki City, Hyogo Prefecture, and soft underground water from the Kizugawa River. It is a masterpiece by the master brewer, named after the sake rice farmer. The elegant rice flavor and refined acidity give it a refreshing, pleasant aftertaste. You will want to enjoy this special sake, which has a mellow aroma reminiscent of fragrant fruit and a fruity sweetness.

Ingredients: Rice (domestic), rice koji (domestic rice)
Rice polishing rate: 40%
Rice used: 100% Yamada Nishiki from Yoshikawa-cho, Miki City, Hyogo Prefecture
Alcohol content: 15%
Refrigeration: Keep refrigerated (store below 10 degrees)
Yeast: Kyokai 1801 and others
Reference price: 720 ml 5,500 yen

Taga Inazumi Junmai Daiginjo / Taga

This rare limited edition sake was aged at -4 degrees Celsius and is made from a gold medal winner at the National New Sake Tasting Competition in the 5 brewing year. It is made from Yamada Nishiki rice from Special A region, polished to 35%, and brewed to achieve an exquisite balance suitable for ginjo sake without any unpleasant flavors. The taste is delicate and subtle. It has a fruity ginjo aroma reminiscent of apples and pears, a moderate sweetness, and a good aftertaste. The sake is pressed using the traditional "bag hanging" method. This method involves hanging the sake bag and collecting the dripping drops using only natural forces, resulting in an exquisite sake that can only be obtained in small quantities from one bottle of mash.

Specific name: Junmai Daiginjo sake
Sake meter value (sweetness/dryness): -4
Ingredients: rice, rice koji
Acidity (shade): 1.4
Rice polishing rate: 35%
Amino acid content (body): 0.9
Rice used: Yamada Nishiki from Hyogo Prefecture (Special A area)
Flavor: Fruity Ginjo aroma
Alcohol content: 15%
Yeast: K-1801
参考価格：720 ml 8,800 Yen

Recommended sake made with Yamadanishiki rice

Kiraku Daiginjo 35 / Ibaraki Sake Brewery

This sake is made using 100% Yamada Nishiki rice from Hyogo Prefecture. The rice is polished to 35%, and the sake is brewed in small batches by hand. When you put it in your mouth, an elegant, full-bodied aroma and a clear, smooth taste spreads. It also has a subtle sweetness and clear mouthfeel. The outstanding quality of this sake is proven by its gold medal at the 2022 National New Sake Tasting Competition, and by receiving "GI Harima" certification, a geographical indication for sake, it has established its position as a local sake that embodies the traditions and techniques of the Harima region.

Specific name: Daiginjo sake
Sake meter value (sweetness/dryness): +2
Ingredients: Rice (domestic), rice koji (domestic rice), brewed alcohol
Rice polishing rate: 35%
Rice used: 100% Yamada Nishiki from Hyogo Prefecture
Flavor: Pear-like scent
Alcohol content: 15%
Yeast: 1801
Reference price: 720 ml 3,630 yen

Naminone and Harunomine Junmai Daiginjo Namasake (4526 collaboration sake) / Naminone Sake Brewery, Tanaka Sake Brewery

This limited collaboration sake was born from the bond between Shiga Prefecture's Naminone Sake Brewery (Naminone) and Tanaka Sake Brewery (Harunomine). The two breweries, who are the same age and even share the same birthday, are working together to create a unique Junmai Daiginjo sake using Yamada Nishiki rice polished to 50% and 1401 yeast. Naminone is characterized by its refined sweetness and gentle mouthfeel, which reflects their commitment to quality. Meanwhile, Harunomine has a delicate fragrance with a hint of sweetness and a refreshing acidity as an accent. The real pleasure of this set is not only being able to compare the two unique brands, but also discovering new flavors that are born from the blending process.

Specific name: Junmai Daiginjo sake
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice polishing rate: 50%
Rice used: Yamada Nishiki
Flavor: Naminone/elegant sweetness, Harunomine/slightly sweet aroma
Alcohol content: 15%
Yeast: Association 1401
Reference price: 1440 ml 5,000 yen

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Toyokura Town Shimomurashita Yamada Nishiki Kimoto Junmai Daiginjo 2020 / Fukunishiki Sake Brewery

This is one of the "Rice Field Limited Series" born from a commitment to the rice fields that grow the sake rice. It uses Yamada Nishiki rice harvested in the rice fields of Shimomurashita, Toyokura-cho, whose quality is guaranteed by the contracted farmer, Toyokura Town Agricultural Cooperative. Shimomurashita, Toyokura-cho, is a low-lying area along a river, with good drainage and mineral-rich soil. The cultivation environment for the sake rice, that is, the differences in the soil and water of each rice field, affects the characteristics of the rice, and sake brewed with the same Yamada Nishiki rice develops its own unique character as it ages. To bring out the best in the characteristics of the sake rice, wooden barrels are used for brewing, and the sake is brewed slowly using the traditional "kimoto" method.

Specific name: Junmai Daiginjo sake
Sake meter value (sweetness/dryness): +4
Ingredients: Rice (domestic), Koji (domestic)
Acidity (shade): 1.8
Rice polishing rate: 50%
Amino acid content (body): 0.9
Rice used: Yamada Nishiki
Flavor: Mellow and soft aroma
Alcohol content: 16%
Yeast: Kyokai No. 9
Reference price: 720 ml 3,960 yen

*All sakes in the Rice Field Limited Series are here.から

Premium sake made with Yamadanishiki rice

Echizen Misaki Long-Aged Daiginjo "Fukufuku" / Tanabe Sake Brewery

Yamada Nishiki rice from Special A district is polished to 40%, steamed in a Japanese kettle, and then carefully brewed in soft water from the Hakusan water system. This mash is pressed slowly over time using the traditional "bag hanging" method to produce "Long-Aged Daiginjo Fukufuku." Of particular note is the lavish use of only the "nakatori" sake obtained in the middle of the pressing process. This high-quality "nakatori" sake, with little impurities and a well-balanced aroma and flavor, is released from the brewery in just 500 bottles per year, and after more than three years of low-temperature aging, it is sublimated into a masterpiece with a rich aroma and deep flavor.

Specific name: Daiginjo sake
Sake meter value (sweetness/dryness): +1
Ingredients: rice (domestic), rice koji (domestic rice), brewed alcohol
Acidity (shade): 1.3
Rice polishing rate: 40%
Rice used: Yamada Nishiki (Hyogo Prefecture Special A Area)
Flavor: Mature aroma, rich aroma
Alcohol content: 16%
Yeast: In-house yeast
Reference price: 720 ml 11,000 yen

Minogiku Junmai Daiginjo Kaoru / Gyokusendo Sake Brewery

Minokiku Junmai Daiginjo Kaoru is a sake that is brewed with care and attention, entirely by hand, using a combination of soft water and Yamada Nishiki rice from Tojo, Hyogo Prefecture's Special A region. In pursuit of a gorgeous aroma and clear flavor, it is crafted through a painstaking process that includes bottle heating* and then bottle-enclosed refrigerated aging**. It has a distinctive aroma reminiscent of several kinds of berries, and its subtle sweetness and clear umami create an exquisite harmony. Its pure flavor without any impurities is the true essence of this sake. There are many ways to enjoy it, from slightly chilled and savored in a wine glass to being recommended as an aperitif for Japanese or French course meals.

* Bottled pasteurization: A method in which raw sake is bottled and then pasteurized (heated) in a hot water bath.
** Bottle-enclosed refrigerated aging: A method in which pasteurized sake is bottled and stored at low temperatures to age it.

Specific name: Junmai Daiginjo sake
Sake meter value (sweetness/dryness): ±0
Ingredients: Rice (domestic), rice malt (domestic rice)
Acidity (shade): 1.2
Rice polishing rate: 30%
Amino acid content (body): 1.0
Rice used: Yamada Nishiki from Tojo, Hyogo Prefecture, Special A area
Flavor: Berry
Alcohol content: 15%
Yeast: Association 1801
Reference price: 720 ml 15,400 yen

Daiginjo unpasteurized sake Funaya Sanemon / Kitagawa Honke

This is an excellent example of Tobindori raw sake that was entered in the National New Sake Tasting Competition.
This is a raw sake made from Daiginjo "Yamada Nishiki" rice, brewed by Kitagawa Honke in Fushimi, Kyoto, using traditional techniques handed down for over 360 years. The drops of sake that naturally drip from the sake bag containing the mash are collected in a one-liter bottle*, and only the highest quality sake is carefully selected and bottled. This rare sake is limited to about 100 bottles per year. Characterized by a beautiful aroma and clear taste, it is truly worthy of being called the finest sake.

*Tobin: a glass bottle that can hold one to (equivalent to ten one-sho bottles, or 10 liters) of sake.

Specific name: Daiginjo sake
Sake meter value (sweetness/dryness): +2
Ingredients: rice, rice koji, brewed alcohol
Acidity (shade): 1.5
Rice polishing rate: 39%
Amino acid content (body): 1.3
Rice used: Yamada Nishiki
Flavor: Gorgeous
Alcohol content: 17%
Yeast: 1801 and others
Reference price: 720 ml 11,000 yen

Recommended aged sake made with Yamadanishiki rice

Aoi Classic 259 / Inami Sake Brewery

This supreme aged sake is made from 100% Yamadanishiki Junmai Daiginjo rice from Hyogo's Special A region, aged for 20 years. It has also won a gold medal in the aged sake category at the KuraMaster 2024 sake competition held in Paris, France, and an award at the International Wine Challenge (IWC), making it highly regarded overseas. It has a profound flavor, with a soft mouthfeel and aroma, and a sparkling amber color that exudes luxury. It goes perfectly with aged cheeses and flavorful dishes, and also pairs beautifully with dried fruits and chocolate. It is a masterpiece that allows you to enjoy the essence of aged sake, perfect for a special evening drink or an adult dessert.

Specific name: Junmai Daiginjo sake
Sake meter value (sweetness/dryness): +2
Ingredients: Rice (domestic), Koji (domestic)
Rice polishing rate: 50%
Rice used: 100% Yamada Nishiki from Hyogo Special A District
Flavors: Caramel, nuts, muscat
Alcohol content: 15%
Yeast: Not disclosed
Reference price 720 ml 11,000 yen

Jukurokare Daiginjo Secret 10 Years / Shimazaki Sake Brewery

"Jukurogare" is characterized by its low-temperature aging in the unique environment of a "cave sake brewery" that utilizes a natural cave. By aging in a cave environment that maintains an average annual temperature of around 10 degrees and is not affected by sunlight, a refined and delicate flavored daiginjo aged sake is born. A light, spicy aroma blends with a sweet floral scent to create a pleasant aged aroma, and when you put it in your mouth, it melts in your mouth with a sweet, rich flavor reminiscent of honey. This is truly a supreme aged sake created by combining the natural blessings of the cave with the skill of a master.

Specific name: Daiginjo sake
Sake meter value (sweetness/dryness): +2
Ingredients: rice (domestic), rice koji (domestic rice), brewed alcohol
Acidity (shade): 1.2
Rice polishing rate: 40%
Amino acid content (body): 1.2
Rice used: Yamada Nishiki
Alcohol content: 17%
Yeast: In-house yeast AZ-7
Reference price: 720 ml 8,800 yen

Junmai Ginjo Awa Yamada Nishiki Vintage 2009 Unpasteurized / Suwa Sake Brewery

"Vintage 100" is a special sake made from 60% Yamadanishiki rice from Awa-cho, Tokushima Prefecture, which is polished to 2009% and then brewed and aged in tanks. It is dry, yet has a gentle, mellow taste. This is due to the nature of the water from Suwaizumi, which creates a perfect harmony between the aged umami of Yamadanishiki and the distinctive flavor of Awa Yamadanishiki. The straightforward flavor without any bitterness spreads in the mouth, and the deep flavor of a long aging period lingers on as an aftertaste. Enjoy a moment of bliss with a cup of sake that has been nurtured over time.

Specific name: Junmai Ginjo sake
Sake meter value (sweetness/dryness): +5
Ingredients: rice, rice koji
Acidity (shade): 1.5
Rice polishing rate: 60%
Rice used: Yamada Nishiki (Awa Yamada Nishiki)
Flavor: Mature taste
Alcohol content: 15%
Yeast: Association No. 9
Reference price: 720 ml 2,750 yen

Writer: Yoko Ishikawa
Freelance writer / Japanese Sake Adviser (SSI) / WSET Level 1 / Born in Tokyo / Living in Las Vegas, USA.
After discovering delicious sake here, he opened his eyes to Japanese sake. Recently, he not only enjoys drinking sake, but also brewing it at home.
Social Media: Instagram @lvsakegirl　note @lvsakegirl

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