MiCURA offers a choice of 2 types of rice for koji(Yellow-koji):
"Yamada-nishiki," which is often used for premium Sake and is called “the king of Sake rice”, and
"Gohyaku-mangoku," a representative variety of light and dry sake.
What is Sake rice (Shuzo-koteki-mai/Sakamai) ?
These are varieties of rice that have properties suitable for Sake making. In general, rice that tastes good to eat and rice that is suitable for making Sake are two different things, so special Sake rice is often used in Sake production.
It is one of the most popular Sake-rice varieties used in many premium Sake, hence the name "King of Sake Rice".
It boasts the largest production of sake rice, and 80% of the planted area is in Hyogo Prefecture.
The taste of sake is not determined by the rice alone, but sake made from Yamada-Nishiki is characterized by its refined aroma and well-balanced, umami rich flavor with full-bodied texture.
It is the second largest Sake-rice grown in Japan after Yamada-nishiki. It is widely grown throughout the country, but is native to Niigata.
Sake made with Gohyaku-mangoku tends to have a light and dry taste, which is somewhat in contrast to the full-bodied and plump flavor of Yamada-Nishiki.
Because of these differences in characteristics and cultivation areas, Yamada-nishiki and Gohyaku-mangoku, as the two top varieties of sake rice, are called the West Yokozuna and East Yokozuna, respectively.