About rice

Sawanotsuru which started as a rice shop, is particular about rice cultivation and has been working with farmers since 1889 (Meiji 22). The people who have been growing sake-brewing rice for the past 130 years are the people of Hyougo, Miki City, Yokawacho Jitsuraku. Jitsuraku district, which has been designated as Yamadanishiki 's special A district, is located in a valley on the north side of Mt.Rokko, and is a place with rich soil and clear water, making it a good and soft mash that easily dissolves in the mash, which is important for sake brewing. You can also harvest rice. All of the rice produced is purchased as contract-grown rice.
Some young employees of Sawanotsuru is now traveling to the real eastern district and learning rice making in rice fields. While observing 1 year, 2 years and rice making, it comes to notice the detailed change of rice. Through its accumulation, we cultivate the ability to read minor changes of rice harvested each year, and make use of it for delicious sake making.

Yamadanishiki was developed and named at the Hyogo Hyougo Agricultural Experiment Station in 1936. This rice was created for sake brewing by Tankanwataribune plant. ① “Large rice grains” that can withstand advanced milling ② “Low protein” which is the flavor and miscellaneous flavor of sake ③ Good “water absorption” which is important for good sake-brewing rice It is said to be the “king of sake-brewing rice” that meets all the required conditions. Yamadanishiki 's birthplace, Hyougo has an overwhelmingly high share in the nation, and the highest grade, ``Tokujo'', is only Hyougo. Sawanotsuru uses Yamadanishiki Hyougo.