Sake rice, or “sakamai” (酒米), is the foundation of sake brewing, much like grapes are to wine. Understanding the different types of sake rice can greatly enhance your sake appreciation journey.
This guide focuses on the top 3 sake rice varieties, which collectively account for over 62% (precisely 62.4%) of all sake produced in Japan. By learning about these three, you’ll gain a solid foundation for exploring the diverse world of sake.
These top three sake rice varieties are:
Yamadanishiki (山田錦) – 35.68% of all sake rice
Gohyakumangokyu (五百万石) – 19.98%
Miyamanishiki (美山錦) – 6.83%
*Based on information from the Ministry of Agriculture in Japan
https://www.maff.go.jp/j/seisaku_tokatu/kikaku/attach/pdf/sake_01chousa-2.pdf
Yamadanishiki(山田錦) holds a staggering 35.68% share, reflecting its overwhelming popularity. This popularity can be attributed to the recent preference for thick and fruity sake. Famous brands like Dassai (獺祭) utilize Yamadanishiki for their brewing. On the other hand, Gohyakumangoku(五百万石), ranking second, tends to produce sake that is less fruity but characterized by a light and dry finish. This variety is often used in the “Tanrei Karakuchi”(淡麗辛口) style, which emerged in Niigata Prefecture in the latter half of the 20th century. Miyamanishiki(美山錦), ranking third, sits somewhere in between these two extremes.
While rice is a significant factor in determining the taste of sake, other elements such as yeast, water quality, and fermentation starters also play crucial roles. Thus, predicting the taste solely based on the rice used is challenging. However, knowing which rice is utilized provides some insight into the general flavor profile. Of course, individuals may find their preferred sake rice, which can simplify their journey in discovering their favorite sake.
Finally, for those who have memorized the top three, here are some other major sake rice varieties: Omachi (雄町), Akitasakekomachi (秋田酒こまち), Dewasansan (出羽燦々), and Koshitanrei (越淡麗). When encountering these names, it’s helpful to consider them as falling somewhere between Yamadanishiki and Miyamanishiki. Below is a chart illustrating the approximate positioning, although individual preferences may vary.
FYI: Koshitanrei(越淡麗) is a sake rice created by crossing Yamadanishiki, the top variety, with Gohyakumangoku, the second-ranking variety. As a result, its taste falls somewhere in the middle.