Gohyakumangoku Sake Rice

Gohyakumangoku is a classic Japanese sake rice registered in Niigata in 1957, named after the year the region’s rice yield exceeded five million koku. It is known for its large, well-defined shimpaku, rich in starch and ideal for stable fermentation. The grain’s structure allows efficient removal of protein-rich outer layers during polishing, resulting in clean, dry, and refined sake with minimal off-flavours. While its prominent shimpaku limits extreme polishing, it excels in producing crisp, food-friendly styles, commonly seen in junmai and honjozo sake.