Gohyakumangoku | Wine Time酒在當下

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Gomakugo is a sake brewing rice mainly used for brewing Japanese sake. It is native to Niigata Prefecture and was born through the mating of two types of rice, "New 200" and "Kikusui". This kind of sake rice was first given the systematic name "Miao Line No. 290" in 1944, but due to the impact of World War II, its cultivation was temporarily interrupted. It was not until 1957 that this kind of sake rice was officially registered as a variety, and it gradually became popular in the following years. Before 2001, Wuwankoku had long maintained its position as the first in the planting area of rice suitable for brewing sake, until it was surpassed by Yamada Nishiki, and in 2022, it ranked second in terms of production volume.

The characteristics of Wuwanshi include a thousand-grain weight of about 25.8 grams, which is an early-maturing species, but has relatively weak cold tolerance, lodging resistance and a high rate of discovery of heart white. The large white heart makes this rice less suitable for high-quality rice polishing (more than 50% polished rice). Although this makes it less suitable for high-end sake such as Daiginjo, it can still brew high-quality sake. The quality is clear and beautiful.

The sake brewed by Gomakukoku is clean in quality and has a fresh aroma. Gomakoku is the representative of Tanrei Shinkou Japanese sake. Niigata Prefecture's 5-million-stone production accounts for about half of Japan's total, and this rice is grown in about 20 prefectures across the country. Five million stone has many descendants, including Furujo Nishiki, Wakasui, Hyogo Hokunishiki, Ipponbi, Ishikawa Sake No. 30, Koshidan Rei, and Renji しずく, etc. Their quality and applicability have made an indelible contribution to the Japanese sake brewing industry. .

Daiginjo is a sake made using the "Ginjo brewing method". Winemakers need to use low-temperature fermentation methods to make it. When the temperature decreases, the speed of microbial fermentation also slows down, so it takes double the time to wait for bottles of sake to mature. Ginjo sake has a unique and delicate fruity aroma, which is called "ginjo aroma", which is why the series of wines are so popular.

And since no brewing alcohol is added during brewing, "Junmai" can be added to the label. Junmai sake will have a stronger rice aroma and a thicker body; adding brewing alcohol will dilute it a bit, making it light and refreshing. Which one you choose depends on what food it is paired with. If it is seafood or even sashimi, the latter will be more suitable. If it is something with a strong flavor such as roasted meat or fried food, it will be better paired with junmai sake.

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