Akita Sake Komachi (秋田酒こまち) is one of the varieties of “sake rice (sakamai, 酒米)”, rice suited to making sake. It is a variety developed by Akita Prefecture, and all of the 2024 crop was grown in Akita Prefecture. Sake rice as a whole is explained on the Types of sake rice page.
How it came about
Akita Sake Komachi was developed in 1992 by crossing “Akikei Sake 251 (秋系酒251)” and “Akikei Sake 306 (秋系酒306)”, and it was registered as a variety of Akita Prefecture in 2004.
Features of Akita Sake Komachi
It is a variety suited to brewing, with very large grains and a fairly high share of grains with a shinpaku (心白). Its protein is fairly low.
In many grains, the shinpaku is shaped like a line or an eye when the grain is cut across, a shape close to that of Yamada Nishiki (山田錦). The rice can be polished until 65% of the outer part has been polished away (a rice polishing ratio of 35%).
Main producing areas
All of the 2024 crop was grown in Akita Prefecture.