Sake Rice Nurtured by Clear Streams – Attractiveness of Gohyakumangoku

Gohyakumangoku is one of Japan’s representative sake rice and is known for producing particularly light and crisp sake. It was created in the 1930s and has been widely cultivated in Niigata and other areas in the Hokuriku and Chugoku regions. It is characterized by its large grain size, large heart white (the white part in the center of the rice), and stable water absorption. This allows the rice to be polished evenly during the sake brewing process, resulting in sake with a clean, refreshing flavor and less cloying taste.

Nagayasu , a farmer in Tateido, Yoshika Town, also grows Gohyakumangoku. The area is blessed with the headwaters of the Takatsu River, and the clean water and abundant nature support the production of Gohyakumangoku rice. The region’s unique climate and soil nurture sake rice with a powerful vitality that gives sake its unique character.

Gohyakumangoku rice is also used for sumikawa’s sake. The alcohol content is set slightly high to evoke the headwaters of the Takatsu River. The aroma is subdued, but the taste is robust and enjoyable. Furthermore, a blue bottle is used to express the beauty of the clear stream. This sake makes the most of the characteristics of Gohyakumangoku and expresses the unique terroir of the depopulated town of Yoshika.