From Grain to Glass: The Art of Rice Farming in Sake Brewing

As we close out another brewing season, we return to the foundation of our craft: rice. At Hachidori, we believe the soul of our Sake begins in the rice fields, where the careful selection of rice varieties shapes each unique flavor profile. Our partnership with skilled farmers, combined with time-honored brewing methods, results in Sake that honors tradition while embracing modernity. Let’s explore how the rice we use influences the flavors in each of our Sake offerings.

The Key Role of Rice in Sake

Sake brewing starts long before fermentation—in the rice paddies. The rice used for brewing, shuzō-kōtekimai, differs significantly from table rice. It’s larger, with a higher starch content and a softer core, making it ideal for fermentation. At Hachidori, we use three key rice varieties to create distinct flavors:

Hachidori Junmai

  • Rice: Dewa No Sato
  • SMV: +1
     This light, bright Junmai—polished to 70%—is an approachable introduction for those new to Sake. Brewed with Dewa no Sato rice, known for its gentle structure and clean profile, this Sake allows its vibrant aromatics of green apple, citrus, cucumber, papaya, and fresh rice to shine. The rice’s soft character brings balance to the juicy, off-dry palate and enhances the Sake’s refreshing umami through the mid-palate. It finishes clean, with a lively, lifted feel that makes it a natural pairing for fresh seafood and citrus-driven dishes like sashimi, ceviche, or poke.

Hachidori Junmai Ginjo

  •  Rice: Yamada Nishiki

 SMV: ±0

  • This Junmai Ginjo, polished to 60%, offers a blend of savory and fruity notes. Yamada Nishiki, known as the “King of Sake Rice,” is prized for its large, soft grains and high starch content, which allow for a clean fermentation and refined flavor expression. It draws out layers of honeydew, sweet raspberry, and jasmine tea, while contributing a silky texture and long, elegant finish. With bright acidity and a dry profile, it pairs beautifully with seared swordfish, yakitori, or Mediterranean mezze.

Hachidori Daiginjo

 Rice: Omachi

SMV: +3

  • Refined and balanced, this Daiginjo is a luxurious expression of ripe fruit, toasty notes, and delicate florals. Polished to 40%, it showcases the depth and richness of Omachi—the oldest pure Sake rice varietal in Japan. Known for its larger grain size and soft structure, Omachi brings out round, layered flavors with a subtle earthiness and weight. Expect notes of crisp apple, pear, cantaloupe, and hazelnut, all wrapped in a smooth, nuanced finish. Ideal for pairing with sushi, tempura, or a full kaiseki experience.

 

Year-Round Rice Farming Process

Rice farming is an ongoing commitment, guided by the seasons. Each step—whether it’s planting seedlings in spring or harvesting the crop in autumn—contributes to the final product.

  • Spring: Fields are prepared and rice is planted. Water management ensures healthy growth.
  • Summer: Farmers monitor water levels and protect the crops, ensuring the rice develops optimally.
  • Autumn: The rice is harvested, dried, and milled to reveal the starchy core needed for brewing.
  • Winter: With the fields resting, our brewers begin their work, steaming and fermenting the rice into Sake.

From Field to Glass: The Connection Between Rice and Flavor

Each rice variety—Dewa No Sato, Yamada Nishiki, and Omachi—affects the flavor profile of our Sake, from deep umami to delicate floral notes. By selecting the perfect rice for each brew, we ensure that every glass of Hachidori Sake tells a unique story.

As you sip, remember the journey from the rice paddies to your glass, a testament to the centuries-old traditions and modern techniques that make Hachidori Sake so extraordinary. To learn more about our Sake lineup and the brewing process, dive deeper into the pages of each of our signature brews: Hachidori Junmai, Hachidori Junmai Ginjo, and Hachidori Daiginjo. Cheers to tradition, craftsmanship, and the incredible rice that makes it all possible. Kanpai!

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