Yamada Nishiki
Yamada Nishiki (Japanese: 山田錦) is a short-grain Japanese rice famous for its use in high-quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily.
'Yamada Nishiki' | |
---|---|
Species | Oryza sativa |
Hybrid parentage | 'Yamadaho' × 'Tankan wataribune' |
Cultivar | 'Yamada Nishiki' |
Origin | Japan, 1936 |
Yamada Nishiki is the most commonly grown sake rice (sakamai). In 1923, Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune.[1] In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken.[2]
See also
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.