[Trivia] New varieties are constantly being born! Learn about the over 100 varieties of sake rice from all over Japan!
One of the key points when choosing sake is the sake rice. In addition to the famous "Yamada Nishiki", there are many varieties of sake rice across the country, and an increasing number of sake breweries are focusing on locally grown sake rice. Learn more about sake rice from sake sommelier Eriko Fujita.

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What is the difference between sake rice and table rice?
Sake rice, also known as sake brewing rice, is a variety of rice that is specialized for sake brewing. There are over 100 varieties of sake rice registered with the Ministry of Agriculture, Forestry and Fisheries, and new varieties are constantly being developed.
By the way, what is the difference between sake rice and the rice we eat?
Characteristics of rice suitable for sake brewing include: 1) large grains, 2) a moderate size of the "core" (shinpaku), and 3) low protein content.
The white-looking core of rice is the white part in the center of the rice grain, and is rarely found in edible rice. The white-core part has many gaps between the starch, so it has a high water absorption rate and is easy for the mycelium of koji mold to penetrate. Protein is the cause of unpleasant flavors, so it is said that the less protein there is, the better.
In addition, sake rice, such as Yamada-Nishiki, is generally priced at about twice the price of table rice, due to the tall rice plant's tendency to fall over and the low yield. It is no wonder that sake made with Yamada-Nishiki is so expensive.
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Three varieties account for most of the production
The most widely produced sake rice is undoubtedly "Yamada Nishiki." It is grown almost all over the country, but the most well-known production area is Hyogo Prefecture. In particular, the Yashiro district of Kato City, the Tojo district of Kato City, and Yoshikawacho, Miki City are known as Special A Areas, and the Yamada Nishiki from these areas is rated as the highest quality. It is often used in daiginjo sake and is characterized by its delicate and mellow flavor.
The next most common variety is "Gohyakumangoku." It is an early-ripening variety that is grown in a wide area, including Niigata Prefecture, from southern Tohoku to Kyushu. It has a clean, light flavor.
Coming in third is "Miyama Nishiki." It is mainly grown in the Tohoku region, mainly in Nagano Prefecture. It is characterized by its refreshing and light taste.
These three varieties, Yamadanishiki, Gohyakumangoku, and Miyamanishiki, account for the majority of rice production, about 3%.
Various sake rice from all over Japan
Other famous varieties include "Omachi" from Okayama Prefecture, "Dewasansan" from Yamagata Prefecture, "Hattan Nishiki" from Hiroshima Prefecture, "Hanafubuki" from Aomori Prefecture, "Aizan" from Hyogo Prefecture, and "Ginpu" from Hokkaido. Among them, "Iwai" from Kyoto Prefecture is a sake rice exclusive to Kyoto, grown only by contracted farmers within the prefecture, and is only permitted to be used by breweries within the prefecture.
In recent years, the development of new varieties has progressed, and in 2024 alone, applications have been filed for registration of Nagano Prefecture's "Yamamizuki" and "Yumeminishiki," Nara Prefecture's "Nara Sake 1504," and Hokkaido's "Kitasae." One variety that is attracting attention is "Nara Sake 1504," the first sake rice developed in Nara Prefecture, and it is expected that an original sake from Nara, the birthplace of sake, will be born in the future.
"Genuine local sake" brewed with local rice
Nowadays, the terroir (climate, natural features and characteristics of the land) is being taken into consideration in sake, just like wine. Until now, rice shipped from other regions was often used in sake brewing, but an increasing number of sake breweries are trying to make "real local sake" brewed with local rice and water. In addition, as locally grown sake rice has been attracting attention, some sake breweries are working with neighboring rice farmers to grow rice themselves, which is helping to revitalize the local area.
The taste of sake changes depending on the sake rice used. It can be said that the unique flavors of each region come from the unique characteristics of the sake rice used. It can be interesting to sometimes look for sake that focuses on the sake rice used.
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Writer/Sake Master Eriko Fujita
Expand your world to a sake specialty store in Osaka and encounter a variety of sake and sake breweries. Favorite sakes are Akishika, Ohgi, and others.
Other than drinking, my hobbies include collecting minerals and raising swallowtail butterflies.