Miyamanishiki | Wine Time酒在當下

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Miyama Nishiki (みやまにしき) is a kind of sake rice specially used for brewing Japanese sake. It is mainly cultivated in Nagano Prefecture and the Tohoku region. As of 2022, Miyama Nishiki ranks third in production volume, second only to Yamada Nishiki and Five Million Stone. The characteristics of Miyama Nishiki are its delicate aroma and refreshing taste, making it possible to brew Japanese sake with a light taste.

The history of Miyama Nishiki began in 1939, when the Nagano Prefecture Agricultural Experimental Field mated Hokuriku No. 12 (female) and Tohoku No. 25 (sire) to create "Miyama Nishiki". In 1972, through radiation treatment of Miyama Nishiki, a variant with large grains and a high rate of whitening was selected, and finally named "Miyama Nishiki" in 1978. Miyama Nishiki is named after the snow-like white heart of the northern アルプス. It is an early-growing variety suitable for cultivation in cold areas.

Mainly cultivated in Nagano Prefecture and Tohoku region