日本酒を語る

Talk about sake

2021.02.12

Knowledge

KURANOHANA

In 1986, Miyagi Prefecture announced itself as the “Prefecture of Junmaishu”. Since then, they have focused on creating junmaishu using local rice. Even after 1990, they have been trying to make brewing of junmaishu more attractive from various points of view, such as defining its certification criteria for junmaishu in Miyagi. Kuranohana was born in such a place to be the first sake rice in Miyagi. Back in 1987, the Furukawa Agricultural Experiment Station started developing sake rice to create the one that should be highly resistant to cold, lodging and diseases and have low proteins. They repeated the selection tests after crossbreeding Yamadanishiki (Hyogo Prefecture) and Tohoku 140 go. From 1993, they started test brewing of the rice, which was then named Tohoku 154 go, and, four years later, the rice came to be a recommended variety of Miyagi. Having the quality as expected, this sake rice was registered as Kuranohana, representing the rice that fascinates and intoxicates people by giving off sake aroma in a brewery. Sake using Kuranohana brings out a sensitive and refreshing taste. Now, it is grown in best rice producing areas in Miyagi, mainly in Kami Town and Oosaki City. Kuranohana has become popular thanks to the flavor and characteristics suitable for local climate, which has promoted an increase of production.(photo by: MIYAGI SAKE AND SHOCHU MAKERS ASSOCIATION)