Glutinous Rice Used for Sake Brewing

Hidekomochi is an early line rice and was bred in 1979. It is known for being difficult to damage and being disease-resistant.

Glutinous rice is a type of rice that contains 95-100% amylopectin, a type of starch. Because the amylase enzyme cannot convert all of the amylopectin to monosaccharides, the sake yeast will not convert all of the saccharides to alcohol, resulting in a sweeter sake with an SMV <0.