Hyakumangoku-no-Shiro
Ishikawa Prefecture is known as a sake production area since it is blessed with water and environments suited to rice farming: cold winter weather and clean underground water veins from the Tedori River, sourced from the sacred Mt. Haku, one of Japan’s three famous mountains. Since Japanese sake is produced by human skill using high quality water and rice, Ishikawa Prefecture, which is blessed with these assets, is considered a “treasure trove” of Japanese sake. Although the shipment amount of Japanese sake is decreasing, unique value-added sake produced using local sake rice is in strong demand. Under such circumstances, the cultivation of special sake rice suitable for Dai-gin-jo sake is required. Ishikawa Agriculture and Forestry Research Center developed “Hyakumangoku-no-Shiro” (Ishikawa sake No.68) over eleven years. The sake breweries of Ishikawa Prefecture provided feedback such as “clean, pure sake can be made”, “it is easy to make sake due to less cracking when grinding”, and “it is a diamond gemstone with various possibilities.” We also receive feedback from customers that it has “a sharp taste and is easy to drink.”
Features
Feature 1: Sharp tasting sake Since it contains less protein than other sake rice, it is possible to make sharp tasting sake. Feature 2: Fruity and fragrant sake It has a fruity fragrance since it contains the fragrance of apples, European pears and bananas. Feature 3: Suitable for making Dai-gin-jo sake, due to its durability during refinement processing*, without cracking. There are various components in the surface of rice grains that cause an odd taste. Removing the outer surface creates a pure taste by removing these components. *The surfaces of the rice grains are ground down. In the case of Dai-gin-jo, the grains are ground to less than 50% of their original size.
Main production areas
Throughout the prefecture
Best seasons
Sake rice is harvested in September. Sake is sold throughout the year.