Wild Rice: Yamadanishiki
Episode 54. Continuing our series focusing on the "wild rice" of the sake world, we move next to sake rice royalty. There is one strain of premium sake rice that is grown in more volume and used in more premium sakes that any other: Yamadanishiki. Originating out of Hyogo Prefecture as a cross breed of Yamadaho and Kantan Wataribune, the resulting rice that came to be known as Yamadanishiki was born to be king. This rice reigns supreme for a reason - it is large in grain size, has a highly developed starchy core (known as shinpaku), is lower in protein and fats, and dissolves easily after soaking and steaming. In short, it has many ideal qualities that brewers are looking for. Because it is more costly to grow however, brewers often use Yamadanishiki for their top of the line, super premium sakes where they coax out vibrant, fruity flavors. Why not join us as we explore the world of yamadanishiki sake? They are easy to find and oh so easy to enjoy. Long live the king!
