Miyama Nishiki
美山錦
Rice & Water
Definition
A cold-climate sake rice developed in Nagano Prefecture in 1978, well-suited to the mountainous regions of central and northern Japan. Miyama Nishiki produces light, clean sake with bright acidity and subtle sweetness.
In Depth
As the third most cultivated sake rice, Miyama Nishiki fills an important niche in regions too cold for Yamada Nishiki. The variety was created through radiation mutation breeding of the Takane Nishiki variety. Its relatively small shinpaku limits extreme polishing, but at standard ginjo ratios it delivers excellent results. Sake made from Miyama Nishiki often shows a fresh, herbaceous quality with good acidity structure, making it particularly food-friendly and refreshing when served chilled.