Sake rice cultivation (late April)

The Yamada Nishiki sake rice used for our inaugural sake is grown by local farmers.

The sake rice is grown in a district called Okugano in Tsuwano Town.

The area is at a high altitude and has very clean water.

We’ll be reporting on the sake rice grown in such blessed natural surroundings,

from Mr. Kaneda, one of our inaugural brewers.

In late April, we prepared the Yamada Nishiki seed rice.

For the next three days, we’ll soak the seed rice in hot water to sprout, then sow the rice to create Yamada Nishiki seedlings.

↑Yamadanishiki buds have just sprouted.

↑We sow rice seeds and make seedlings.

↑We plan to arrange the seedlings in the greenhouse in three days.