Sanuki Yoimai Rice
“Sanuki Yoimai”, a rice variety used for sake brewing, was inspired by the desire to make local sake unique to Kagawa using Kagawa-grown rice. At the request of the Kagawa Prefecture Sake Brewery Cooperative, Kagawa University began research on a rice variety with “Oseto Rice” as the female parent and “Yamada Nishiki Rice” as the male parent. The prefectural government then took over, and carried through with cultivation experiments until their conclusion. It is very rare to have industry professionals, governments officials and scholars collaborate on the development of a commercial plant variety. After the concept for this new variety was first conceived in 1990, cross-breeding and strain selection took place in 1995. However, it was not until 2007 that registration of the new variety was completed. Sanuki Yoimai Rice, the product of many years of research and development, is characterized by its low levels of protein, large grains and bountiful yield at harvest time. Sake produced with Sanuki Yoimai Rice has been on the market since 2007.
- Seasonal season
- Time to go around Peak season (seasonal season)
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1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Sanuki City, Sakaide City, Mitoyo City, Miki Town
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In order to make original sake from Kagawa Prefecture, where the sake brewing industry has flourished since long ago, Sanuki Yoimai Rice was created over the span of 16 years. Sake produced with Sanuki Yoimai features the clean, sharp flavor of Oseto Rice sake, as well as the fullness characterized by sake brewed with Yamada Nishiki Rice. Currently, four breweries in the prefecture are selling products with the Sanuki Yoimai label. Why not give Kagawa’s original sake a try with cuisine made with seasonal ingredients from the Sanuki region?
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