Yamada Nishiki
In this article, Yamada Nishiki will be analyzed in detail, addressing its different aspects, impact and relevance in today's society. From its origins to its current evolution, the various aspects that make Yamada Nishiki a topic of great interest and debate will be explored. In addition, its influence in different areas will be examined, such as culture, politics, education and technology. Through this exhaustive analysis, we seek to provide a comprehensive vision of Yamada Nishiki, with the purpose of enriching knowledge on this topic and encouraging critical reflection about its role in the contemporary world.
| 'Yamada Nishiki' | |
|---|---|
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| Species | Oryza sativa |
| Hybrid parentage | 'Yamadaho' × 'Tankan wataribune' |
| Cultivar | 'Yamada Nishiki' |
| Origin | Japan, 1936 |
Yamada Nishiki (Japanese: 山田錦) is a short-grain Japanese rice famous for its use in high-quality sake. 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.[1] In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken.[2]
See also
References
- ^ Japanese
- ^ "Rijst". Sake.nl. Archived from the original on 2007-01-06.
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