We’re headed back to the “Roof of Japan” for this one. Hitogokochi was developed in Nagano prefecture in 1995 with the intention of improving Miyamanishiki. In fact, it’s sometimes referred to as “shin-Miyamanishiki,” or new Miyamanishiki. This grain is more resistant to cold, has a larger yield, a bigger “shimpaku” (starchy white core), and is able to produce more fruity and floral aromas than its predecessor. It thrives in the high altitudes of the Japanese Alps, sitting at around 450 meters to 800 meters (1,476 feet to 2,624 feet) above sea level.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
