Gohyakumangoku

Gohyakumangoku (五百万石) is a sake rice (sakamai, rice developed specifically for brewing sake) bred in Niigata Prefecture. It was registered as a variety in 1944 under the name "Kokei No. 290" (交系290号) and was given its current name in 1957 to commemorate Niigata Prefecture's rice production exceeding 5 million koku. The variety is grown mainly in Niigata Prefecture and has spread chiefly across the Hokuriku region. Gohyakumangoku has a large shinpaku (the opaque white core of the rice grain), so it is not well suited to high polishing and is said to be less suitable for sake such as Ginjo. However, this same characteristic means it is valued for making koji easily, which is an important advantage in brewing. Sake made from Gohyakumangoku often has a relatively light aroma and flavor, and the rice is frequently used for tanrei (light and clean) styles of sake. It was once the most widely planted variety in Japan, until Yamada Nishiki took that position. Gohyakumangoku grown in Niigata Prefecture is regarded as especially high in quality and is well regarded nationwide. In the sake industry, Gohyakumangoku is classed as brewing brown rice (rice for sake production), distinct from ordinary table rice (hanmai).