Gohyakumangoku
五百万石
Rice & Water
Tanım
The second most widely cultivated sake rice, developed in Niigata Prefecture in 1957. Named to commemorate Niigata's rice production reaching 5 million koku, Gohyakumangoku produces clean, light, and crisp sake.
Derinlemesine
Gohyakumangoku is the signature rice of the tanrei karakuchi (light and dry) Niigata style. Its smaller shinpaku limits polishing to about 50% (below which the grains tend to crack), but at moderate polishing ratios it produces sake with excellent clarity and a refreshing finish. The variety is cold-hardy and matures quickly, making it well-suited to northern Japan's shorter growing season. Gohyakumangoku sake typically shows less pronounced umami than Yamada Nishiki, favoring instead a clean mineral character.