Hanafubuki, Hanaomoi, Hanasayaka and Gineboshi

hanafubuki and hanaomoi

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.

Find a restaurant or store

Depending on the season and weather, this product may not be available.

restaurant
shopping guide


Other foods

aomori no.1 food aomori only1 food local cuisine souvenir shops restaurants