Hitogokochi was bred by Nagano Agricultural Experiment Station from 1987 and complete at 1994.
The most famous Nagano local brewery rice is Miyamanishiki. Although Miyamanishiki is hard and suitable high polished rate, the high protein content and low Shimpaku rate make some brewery didn’t use Miyamanishiki for producing premium sake. Hitogokochi got some characters like high Shimpaku rate and high polished rate (about 50%) that most sake brewery will try different polished rate for brewing personality flavor. Many sake breweries also use Hitogokochi producing premium sake.
In addition to planting in Nagano, Yamanashi and Araki are also the main producing areas of Hitogokochi. Although the Hitogokochi planting area numbers are less than Miyamanishiki, but Hitogokochi still ranked No.7 in 2015. That you can understand how these sake breweries love to use Hitogokochi.