Gohyakumangoku is a rice grown specifically for sake making (shuzokotekimai). It ranks second in terms of volume for sake specific rice grown in Japan. Known to produce sakes that are cleaner and generally lighter.
First produced in Niigata Prefecture, Japan, Gohyakumangoku was registered in 1957 and is a cross between Kikusui(菊水) and Shin-200-go(新200号) rices.
To all sakes using Gohyakumangoku in the Urban Sake Product Directory
Also See Related Terms:
• Yamadanishiki
• Omachi
