Hanafubuki, Hanaomoi, Hanasayaka and Gineboshi are four varieties of rice developed in Aomori for sake brewing.
Such varieties that are used solely for sake brewing are called shuzo-kotekimai. They have a higher starch content which is necessary for the sake brewing process, and a lower protein content which is important for the flavor of the sake.
Hanafubuki is used in the brewing of Junmai sake, while Hanaomoi is used for premium quality sake such as Kinjoshu and Daikinjoshu.
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