Sake 101: Introduction | Terms | Grades | Types | Rice & Yeasts | Regions | Articles | Videos
Yamada-Niishiki: Considered by many the paragon of rice varietals; normally used in Daiginjos. Known for producing fragrant and elegant sake. The most popular sake rice varietal in Japan.
Gohyakumangoku: Common strain used in Niigata for their classic clean and light style. Second most planted sake varietal in Japan.
Koshi-tanrei: Hybrid of Yamada-Niishiki (fragrant) and Gohyakumangoku (clean). Mostly used in Niigata.
Koshiibuki: Strain of versatile rice developed in 2000 by the Niigata Agricultural Research Institute.
601: Common foamless yeast; strong fermenter, mellow aromas; higher acid.
701: Yeast #7 is the most commonly used yeast in Japan; a reliable fermenter and imparts subdued aromas and complex, savory flavors. 701 is the non-foaming variant of yeast #7.
1701: Modern yeast; more powerful aromas and lower acid.
1801: Often used in Daiginjos; fruity aromas.