Akita Sake Komachi Rice – 秋田酒こまち

Last Updated 6/30/2020

Developed in Akita in 1998, Akita Sake Komachi 秋田酒こまち has rapidly become the prefecture’s most popular sakamai for ginjo-shu. This sake rice type has elevated glucose levels, meaning much of the sake brewed with it leans toward the sweeter side. There is also often a spicy quality, alongside a whole fruit basket of tasting descriptors.

Akita Sake Komachi is well-suited to Akita’s cool climate. Its stalks are fairly wind-resistant.  It also matures early enough to avoid damaging cold weather. The rice’s grains are large, high in shinpaku, and with low levels of protein.  The Akita Sake Komachi grains gelatinize in a very koji-friendly manner, which can result in a shubo and moromi with increased glucose levels. Production volume in 2019 hit a staggering 2389 metric tons– ranking 5th overall in Japanese sake rice production. That’s more than double the 2014 total. 

Akita Sake Komachi was first cultivated in Akita in 1992; a cross of Akikeishu 251 (秋系酒251) and Akikeishu 306 (秋系酒306). This includes Gohyakumangoku roots. It wasn’t until 2004 until it was officially registered. 

good info from the Akita Sake Brewer’s Association– Japanese

Popular Sake Brewed with Akita Sake Komachi Rice

Yuki no Bosha “Limited Release” Junmai Ginjo

Yuki no Bosha “Cabin in the Snow” Junmai Daiginjo