HAKUTSURU Tokusen Junmai Sake Yamadanishiki

By far the most famous type of sake rice (or  sakamai ) is Yamadanishiki. This variety has grown alongside the most famous sakes from the Nada region and has been carefully developed over the decades to become the basis for the finest sakes. It may seem like an exaggeration, but the numbers attest to its quality: 84% of the labels chosen to compete in the Japan Sake Awards are made with Yamadanishiki as the raw material. Its lineage was created in 1923 at the Hyogo Prefectural Agricultural Research Institute and has since been extensively researched, with the mountains of the northern Rokko range as the designated area for its cultivation due to the large temperature range between day and night, as well as the clayey soil. Sakes made with Yamadanishiki that have been designed to maintain its characteristics have a broad flavor and aroma profile, with a smooth texture and a savory body.