Shuzo-Kotekimai 【酒造好適米】
Literally, it means rice appropriate for brewing Sake. Sake brewing rice suited especially for brewing Sake. Shuzo-Kotekimai is required some special characteristics suited for brewing Sake. Generally, Shuzo-Kotekimai has larger grain size, has high incidence of Shinpaku inside grain, and has less protein and lipid than food rice.
Shinpaku 【心白】
Literally, it means white core. It actually is white or opaque colored core part at center of rice grain. It is said that for food rice, Shipaku is not required or avoided, but for Shuzo-Kotekimai, high incidence of Shipaku is preferred because Shinpaku helps you to produce better Koji. At Shinpaku part, composition of starch is sparse, and irregular reflection of light makes the part looks white colored. Such sparse composition helps Koji mold propagate easily into center of polished rice.
Yamada Nishiki 【山田錦】
Most popular Shuzo-Kotekimai. Mainly it grows in Hyogo, Okayama and Yamaguchi region. More than 36% of Shuzo-Kotekimai produced in Japan is Yamada Nishiki.
Gohyakumangoku 【五百万石】
2nd most popular Shuzo-Kotekimai. Mainly it grows in Nigata, Toyama and Fukui region. About 25% of Shuzo-Kotekimai produced in Japan is this Gohyakumangoku.
Miyamanishiki 【美山錦】
3nd most popular Shuzo-Kotekimai. Mainly grows in Nagano and Tohoku region. About 7% of Shuzo-Kotekimai produced in Japan is this Miyamanishiki.
Omachi 【雄町】
One of famous Shuzo-Kotekimai mainly grows in Okayama region.
Hanafubuki 【華吹雪】
One of famous Shuzo-Kotekimai mainly grows in Aomori region.
Hattannishiki 【八反錦】
One of famous Shuzo-Kotekimai mainly grows in Hiroshima region.