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It is said that sake brewing begins with rice farming, and the taste of sake depends on the rice. I would like to talk about the rice used for sake.
How much do you know about the types of rice used to make sake?
Rice specialized for sake brewing is called “Shuzo Kotekimai(sake brewing rice).”
And the famous these types of rice are Yamada Nishiki, Gohyakumangoku, Miyamanishiki, and Omachi, and I'm sure many of you have seen them written on sake labels.
So, what is the difference between rice for sake brewing and ordinary rice for eating?
What is required for sake rice is the size of the central part of the rice, called the “Shinpaku”, the resistance to crumbling when polishing, the ease of water absorption, and the low protein content.
Sake rice is a breed of rice that has been improved so that it has these characteristics at a high level and is easy to make sake with.
So, of course, you can make sake with rice for eat, but it takes a lot of effort and skill.
The Gifu Hatsushimo rice mentioned in the title is edible rice. It is a rare rice that is grown only in Gifu Prefecture, and is also called "phantom rice" because it is hard to find even in Japan due to its small harvest.
It is characterized by its moderate stickiness and firm texture, and is used in high-end sushi restaurants.
Rice that tastes good for eating is definitely good for brewing.
HOTARU is a sake made from 100% Gifu Hatsushimo, a precious rice.
This fantastic rice is grown without pesticides.
The rice is made without any extra chemicals, and the farmers put more care and love into it than ever before.
In the same way that terroir is important in wine, the process and background of sake making is also important.
I hope that everyone will be able to feel the deliciousness and preciousness of sake.
Thank you for your reading!
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