“Koshitanrei” is the new sake rice which was developed in Niigata bred of “Yamadanishiki” and “Gohyakumangoku”, both of them are famous Japanese sake rice. The Niigata sake brewers took 18 years in solidarity and developed it, and the sake rice that their expectation was fulfilled was announced in 2006. The sake brewed with this sake rice has both characteristics of “clean aftertaste” of “Gohyakumangoku” and “rich body” of “Yamadanishiki”. In spring 2009, we announced “Miku” which we polished the “Koshitanrei” rice of the Sado product to 35% and brewed. The flavor is gorgeous and fragrant.
Please enjoy the taste and aroma of “Miku”.
●If you enjoy another one of them with this sake ...●
We recommend “Maho” You can savor each charm of the sake rice “Yamadanishiki” and “Koshitanrei”.
“Gohyakumangoku” is one of the sake rice varieties representing Niigata today. It was developed at the Niigata Agriculture Research Institute in 1957 and it is representing the major sake rice along with another sake rice “Yamadanishiki” grown in Hyogo mainly. However, there was a difficulty of being easy to break if it high-polished. Due to solve the problem, “Koshitanrei” was developed. It was successfully cross-bred variety between “Yamadanishiki” and “Gohyakumangoku” through the 18-year breeding project. It has both characteristics of “clean aftertaste” of “Gohyakumangoku” and “rich body” of “Yamadanishiki”.
However it is not easy to grow because of difficulties in farming such as low disease resistance, likely falling down prior to harvest or prompting germination in storage. When there is too many ears manure, they are in danger of falling down, and they come to have much protein and the influence is reflected on quality of sake. It’s very important to get great sake rice for brewing. So we need to contract with a farmer directly and have them make “Koshitanrei”. Also we continue the study to make better sake rice. (Reference an essay on 2007 “Niigata Nippo 《Seiukei》August 8, 2007)