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' | |
|---|---|
_from_Hyogo.jpg) | |
| 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 edit
References edit
- ^ Japanese
- ^ "Rijst". Sake.nl. Archived from the original on 2007-01-06.
 | This agriculture article is a stub. You can help Wikipedia by expanding it. |
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |