Recently, Hokkaido has been gathering attention for producing many agricultural products, one hit after another, and Ginpu rice is one of them born in Hokkaido. It has large grains and large shinpaku (opaque white core) with the high manifestation rate, representing its excellent aptitude for brewing sake. Sake using Ginpu has a reputation of rich, mellow and mild taste, and the ones made from 100% Ginpu have won the gold prize in the Annual Japan Sake Awards, so it has been highly praised in Japan.
In Hokkaido, back in Edo period (1603-1868), sake brewing had already been started. For over years, they have used rice grown in places outside Hokkaido and local cooking rice. However, in 1900’s, they started research on sake rice to create local rice. In 2000, Hatsushizuku was born to be the first sake rice in Hokkaido. Then, in 2002, Ginpu was registered as sake rice, which was born and grown in the Hokkaido Central Agricultural Experiment Station, as a result of crossbreeding a hybrid of Joiku 404/Kirara 397 (Hokkaido) and Hattannishiki 2 go (Hiroshima Prefecture). In 2018, the production volume ranked 9th in Japan. They say Ginpu made an opportunity for Hokkaido to challenge the full-scale sake brewing using local sake rice. After Ginpu, they created sake rice like Suisei and Kitashizuku.(photo by: HOKUREN Federation of Agricultural Cooperatives)