Aiyama Sake Rice

Aiyama rice, which is grown in the Hyogo region, is a common variety used for sake production nowadays, although it was only developed in 1949. It has a "best of both worlds" lineage, comprised of Yamadanishiki rice and Omachi rice varieties. Sake made from Aiyama rice is noted for its full-bodied, slightly higher acidity level, and fruity taste.