It is particularly desired by sake brewers for its ability to absorb water and dissolve easily.

Yamada Nishiki is the most commonly grown sake rice (sakamai).

In 1923, Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune.

This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken.

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