Aiyama

Takagi Shuzo of Juyondai

Owing to the critical damage of the Great Hanshin earthquake, this brewery had no choice to quit brewing this year, and they couldn’t purchase Aiyama from the local farmers.

In the meanwhile, Takagi Shuzo had a curiosity against this rice, and they bought it after five years.

The quality of this rice made the brewmaster of Takagi Shuzo impressed, and they started to spread this fantastic rice to a few visionary breweries.

A good strain

Aiyama is often called a thoroughbred brewer’s rice.
Please take a look at this pedigree diagram. Aiyama inherits the excellent characteristics of the king of brewery rice “Yamadanishiki” and the fantom brewery rice “Omachi.”

Characteristic

As same as Omachi brewer’s rice, Aiyama is very soft and smooth to melt in the Moromi tank, so that taste tends to be more complex and more abundant.

The level of the balance between umami and sweetness is very high. The acidity is a bit higher than others, so the body tends to be full-bodied.
Many sake brewers want to challenge Aiyama for brewing Sake.