Gohyakumangoku 五百万石

Gohyakumangoku Sake Rice – 五百万石

Gohyakumangoku generally produces compact, clean, and light sake. Aromatics are often subdued, though yeast largely determines this feature.

Widely grown across Chūbu, the Sea of Japan side of Honshu, and beyond. Niigata is the birthplace of Gohyakumangoku 五百万石 and the two are deeply connected. A cross between Kikusui and Shin-200-go created in the 1930s. It is number two in terms of shuzokoutekimai production in Japan.

The stalks of Gohyakumangoku are about 3 feet in height and are a little more equipped to handle high winds (vs. Omachi or Yamada Nishiki). Gohyakumangoku’s grains are moderate in size for a sakamai. They feature a high volume of shinpaku (≈ 80%) and relatively high protein.

Popular Sake Brewed with Gohyakumangoku

Kikusui Karakuchi Honjozo	Kubota “Suiju” Daiginjo Nama
Taiheikai “Pacific Ocean” Tokubetsu Junmai	Rihaku “Dreamy Clouds” Tokubetsu Junmai Nigori