Miyamanishiki is named after the Japanese Alps, and is considered to be a beautiful rice. It was developed in 1978 in Nagano to thrive in the challenging local conditions, being the prefecture with the highest elevation in Japan. It has a large, well-defined “shimpaku” (starchy white core) and grows very well in the cold, paving the way for offshoot strains to be developed to capture these ideal qualities. It’s considered to have a good balance with a light, refreshing flavor.
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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
