Yamada Nishiki: The King of Rice

$280.00 excl. GST

Explore a selection of leading Yamada Nishiki rice sakes across various regions of Japan.

  • Azumaichi Junmai Ginjo
  • Kuroushi Junmai Daiginjo Kanzan
  • Dewazakura Daiginjo

Azumaichi Junmai Ginjo

Who — Gochoda
What — Yamada Nishiki
Where — Saga, Japan
Style — Ginjo
Polishing Ratio — 64%
S.M.V. — +1.0
Vol — 720ml

Richer and fuller in style, loaded with umami notes with aromas of freshly cut herbs.

+ Read More

The island of Kyushu although well known for their distilled shochu spirits, also produces some of the finest sake in the country. The sake brewery Gochoda Shuzo is based in the warm western part of Kyushu in Saga prefecture. Kyushu’s warmer temperatures and humid climate traditionally led to hotter fermentations than sake made in the cold north and naturally creates a bolder style. Gochoda concentrates exclusively on high quality sake and in 1988, they became one of the first breweries in Kyushu to start specializing in premium ginjo styles.

Due to rice shortages in that same year, the brewery began to pursue the unusual practice of growing their own premium Yamada Nishiki rice for their sake instead of buying from agricultural co-ops or wholesalers. For the most part the brewery eschews the use of modern equipment. Even basics like thermometers are set aside with the brewery workers relying on their experience and five senses alone to craft something unique. The result is a line of fuller bodied sake, bursting with flavour that also shows off remarkable subtlety.

 

In stock

Kuroushi Junmai Daiginjo Kanzan

Who — Nate Shuzo
What — Yamada Nishiki
Where — Wakayama, Japan
Style — Daiginjo
Polishing Ratio — 45%
S.M.V. — +4.5
Vol — 720ml

An umami-laden sake with gentle aromatics. Lots of minerality derived from the waters of Wakayama resulting in a very clean yet fuller bodied style sake. 

+ Read More

The brewery of Nate Suzo is one very much focused on Junmai, with it taking up 98% of their sake production— of which 60% is brewed with Yamada Nishiki rice.

The Kuroushi  range continues with Nate’s focus towards Junmai sakes. Their Kanzan Junmai Daiginjo balances the intricacies commonly associated with the Junmai Daiginjo style with a textural expression. A sake that is designed to span all potential aspects of a meal, and is incredibly food friendly.

In stock

Dewazakura Daiginjo

Who — Dewazakura
What — Yamada Nishiki
Where — Yamagata, Japan
Style — Daiginjo
Polishing Ratio — 40%
S.M.V. — +6
Vol — 720ml

Well-rounded and elegant, with mild floral aromas and gently lingering notes of peach and apricot on the palate leading to a long and slightly dry finish.

+ Read More

Dewazakura was founded in 1892, by the Nakano family, in Tendo, Yamagata. Despite the brewery’s long history, they have cemented themselves as one of the most innovative kura using many new yeast strains, rice varieties and brewing techniques in their time. Their ‘Oka’ label was credited with popularising ginjo sakes in the 1980s, when few people had heard of them. 

The quality shines through from a brewery known for its modern styles of sake with refinement key to their expressions. They have won IWC Champion sake twice, and was named IWC Sake Brewer of the decade in 2016.

 

In stock

In stock

SKU: Yamadanishiki: King of Rice bundle Category: Tag:
 

Description

Since 1936, Yamada Nishiki has remained the gold standard for sake rice. This premium sake provides the greatest balance between breadth and depth of flavours, against ideal levels of sweetness and umami. It is no wonder that such versatility sees over 1000 kura (sake brewery) using it across Japan.

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Azumaichi Junmai Ginjo

Who — Gochoda
What — Yamada Nishiki
Where — Saga, Japan
Style — Ginjo
Polishing Ratio — 64%
S.M.V. — +1.0
Vol — 720ml

Richer and fuller in style, loaded with umami notes with aromas of freshly cut herbs.

+ Read More

The island of Kyushu although well known for their distilled shochu spirits, also produces some of the finest sake in the country. The sake brewery Gochoda Shuzo is based in the warm western part of Kyushu in Saga prefecture. Kyushu’s warmer temperatures and humid climate traditionally led to hotter fermentations than sake made in the cold north and naturally creates a bolder style. Gochoda concentrates exclusively on high quality sake and in 1988, they became one of the first breweries in Kyushu to start specializing in premium ginjo styles.

Due to rice shortages in that same year, the brewery began to pursue the unusual practice of growing their own premium Yamada Nishiki rice for their sake instead of buying from agricultural co-ops or wholesalers. For the most part the brewery eschews the use of modern equipment. Even basics like thermometers are set aside with the brewery workers relying on their experience and five senses alone to craft something unique. The result is a line of fuller bodied sake, bursting with flavour that also shows off remarkable subtlety.

 

In stock

Kuroushi Junmai Daiginjo Kanzan

Who — Nate Shuzo
What — Yamada Nishiki
Where — Wakayama, Japan
Style — Daiginjo
Polishing Ratio — 45%
S.M.V. — +4.5
Vol — 720ml

An umami-laden sake with gentle aromatics. Lots of minerality derived from the waters of Wakayama resulting in a very clean yet fuller bodied style sake. 

+ Read More

The brewery of Nate Suzo is one very much focused on Junmai, with it taking up 98% of their sake production— of which 60% is brewed with Yamada Nishiki rice.

The Kuroushi  range continues with Nate’s focus towards Junmai sakes. Their Kanzan Junmai Daiginjo balances the intricacies commonly associated with the Junmai Daiginjo style with a textural expression. A sake that is designed to span all potential aspects of a meal, and is incredibly food friendly.

In stock

Dewazakura Daiginjo

Who — Dewazakura
What — Yamada Nishiki
Where — Yamagata, Japan
Style — Daiginjo
Polishing Ratio — 40%
S.M.V. — +6
Vol — 720ml

Well-rounded and elegant, with mild floral aromas and gently lingering notes of peach and apricot on the palate leading to a long and slightly dry finish.

+ Read More

Dewazakura was founded in 1892, by the Nakano family, in Tendo, Yamagata. Despite the brewery’s long history, they have cemented themselves as one of the most innovative kura using many new yeast strains, rice varieties and brewing techniques in their time. Their ‘Oka’ label was credited with popularising ginjo sakes in the 1980s, when few people had heard of them. 

The quality shines through from a brewery known for its modern styles of sake with refinement key to their expressions. They have won IWC Champion sake twice, and was named IWC Sake Brewer of the decade in 2016.

 

In stock

In stock