Yamada Nishiki is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily.
The Yamada Nishiki is the most grown sake-rice (Sakamai, ja:酒米#山田錦とその他の酒米). In 1923 Yamada Nishiki was bred by crossing Yamadaho and Tankanwataribune. In 1936 the rice gets the name Yamada Nishiki. This special rice is mainly grown in Hyõgo (his origin) but also Okayama en Fukuoka.
The rice can be classified into five groups in which only the first three classes may be used for premium sake. The highest class is again divided in two and will cost about 30.000 Yen for sixty kilogram(price 2008). The best highest class is however, even when a top class sake brewer would like to purchase, hard to get and depends on the relationship between the brewer and his rice grower.