Heat-resistant new Saga sake rice 'Saganami' heads for trial brewing at 10 breweries

Saga is a prefecture in north-western Kyushu. For the new sake rice variety “Saga Sake No. 73”, developed by the prefecture’s Agricultural Research Centre, the prefecture has decided on the nickname “Saganami”. Sake rice (shuzo koteki mai) is rice grown specifically for brewing sake, and is generally characterised by larger grains than table rice. This year several breweries plan to brew with this rice together, and it is attracting attention as an example of sake rice cultivation as the heat becomes harsher.

Aiming for sake rice that withstands extreme heat

“Saganami” was developed to cope with the extreme heat of recent years. Its features are large grains, a high yield and plants that resist falling over. Lodging, where ripened rice plants fall over, lowers both yield and rice quality, so resistance to it is an important trait for farmers. When experts tasted and assessed sake brewed from this rice, the aroma was rated highly, and some said they noticed body and richness in the flavour.

The name carries the waves of the two seas that Saga Prefecture faces (the Genkai Sea to the north and the Ariake Sea to the south) and the characteristic scene of rice ears swaying in the wind. It also reflects the hope of creating a “new wave” of sake from Saga to the world.

Testing at five paddy sites and ten breweries

The 2026 crop of “Saganami” is being grown on a trial basis at five sites in the prefecture, including Karatsu, covering a total of 3.65 hectares. Using the harvested rice, ten breweries plan trial brewing. An official of the prefecture’s Distribution and Trade Division says that, as several breweries brew with this rice in the same year, they feel both a hope that it goes well and excitement. They add that they want to share the debut of the new sake rice and its appeal with many people, starting with the people of the prefecture.

Enjoying it in Europe

Sake made with “Saganami” is still at the trial brewing stage, and it is not known when it will be available in Europe. However, since sake labels often state the rice variety, it is worth remembering as a new name alongside famous varieties such as Yamada Nishiki and Omachi. Reviewing the raw material itself in response to climate change follows the same trend as the debate over grape variety choice in European wine regions. If you find the name “Saganami” on a label in future, pay attention to the highly rated aroma and the body of flavour. We also recommend pouring it into a wine glass and noting how the aroma changes as it warms slightly.

Sources and references Saga Shimbun, “Sake rice new variety named ‘Saganami’: developed by the prefectural Agricultural Research Centre, a sake to create a new wave, from Saga to the world”