日本酒を語る

Talk about sake

2020.08.05

Knowledge

MIYAMANISHIKI

Miyamanishiki has been widely grown not only in Nagano Prefecture, being the birthplace and the main production area, but also in Tohoku and North Kanto areas because it matures a bit quickly and is quite cool-resistant. Its production ranks third in Japan, following Yamadanishiki and Gohyakumangoku. Currently, sake rice grown in Nagano has seven brand varieties of the origin, and the oldest is Takanenishiki, born in 1952 by a cross-breeding of Hokuriku No.12 and Tohoku No. 25. When Takanenishiki was exposed to gamma radiation at an agricultural experiment station of Nagano Prefecture in 1978, a sudden mutation happened, which gave birth to Miyamanishiki. It has low protein and the shinpaku is smaller than others. As the rice polishing ratio can be increased, when it is increased, it tends to offer more restrained aroma with a refreshing taste, so it is considered to be the best for jummai-ginjoshu. Miyamanishiki is named after ideas associated with refreshing and beautiful nature and it fascinates many people by offering a clear taste just as the name suggests. (Photo of brown rice by: JA Zennoh Nagano)