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As October begins, it brings in the refreshing air of autumn and also marks the significant celebration of World Sake Day on the 1st of October. This day signifies the start of the saké brewing season, a tradition deeply rooted in centuries of craft and culture.
For us at SoGood Saké, this day holds special meaning as we turn our attention to the harvest of the Yamada Nishiki rice grown on our farm in the fertile fields of Sacramento, California. This year, however, our harvest comes with a slight twist, delayed by three weeks due to a late planting season.
The Legacy of Rice Cultivation
Rice cultivation runs deep in our veins. Our co-founder, Ken LaGrande, comes from a lineage of five generations of rice farmers in the Sacramento Valley. The LaGrande family has long been synonymous with rice cultivation, with a legacy of excellence that extends from the fields to the milling facilities, all within a 100-mile radius of the Sacramento River Delta.
At SoGood Saké, we proudly carry forward this legacy by growing Yamada Nishiki, a traditional Japanese sake rice revered as the gold standard for premium sake. From the moment the rice is planted to when it is polished into a perfect pearl and transformed into a bottle of our signature sake, every step reflects our commitment to quality and tradition.
The Unique Growing Conditions of the Sacramento Valley
The Sacramento Valley, known for its rich, clay-heavy soils, provides the perfect environment for cultivating rice. These soils act like bathtubs, retaining water exceptionally well, allowing us to maintain consistent water levels throughout the growing season. We meticulously prepare our fields each March, using precision GPS and laser-guided equipment to ensure they are perfectly level. This precision helps in water conservation and ensures that the rice grows uniformly.
Flooding and seeding take place between April and May. The rice seeds, soaked to activate growth, sink into the shallow furrows and begin their journey towards maturity. By June and July, the rice had grown to a height of three feet, and our farmers carefully maintained the water levels to ensure the rice thrived. As summer wanes and autumn approaches, the rice forms long panicles, and by late September, the grain heads are fully mature and ready for harvest.
A Late Start to the Harvest
This year, however, our harvest is running three weeks late. Due to the unseasonably cool weather in early spring, our farmers had to plant the Yamada Nishiki rice later than usual. While this posed some challenges, it also provided an opportunity for the rice to develop at a slower, steadier pace, allowing the grains to mature fully.
As we move into October, we’re draining our fields for harvest. State-of-the-art harvesters will soon be collecting the perfectly ripe grain, a process that demands both speed and care. Specialised vehicles, known as bank-out wagons, will work with the harvesters to bring in the rice without delay.
Once harvested, the rice is carefully dried to achieve the ideal moisture level before it enters the milling phase. This step is crucial, as it determines the quality of the final product. They remove the husk, leaving behind brown rice, gently polished to reveal the pearly white grains used in brewing our SoGood Saké.
The Essence of SoGood Saké
At SoGood Saké, we believe that great sake starts with great rice. Our Yamada Nishiki rice, cultivated with care and precision in the Sacramento Valley, is the heart and soul of our product. As we celebrate World Sake Day, we also honour the rich tradition of rice cultivation and the meticulous process that transforms humble grains into a beverage enjoyed and revered worldwide.
This year’s slightly delayed harvest is a testament to our dedication to quality and tradition. It reminds us that while nature may not always follow our schedules, the result is worth the wait. As we look forward to the new brewing season, we raise a glass of SoGood Saké to the farmers, the process, and the rich, storied history of sake itself—cheers to a bountiful harvest and the continuation of a craft that transcends time.
Shop our Junmai Daiginjo 50% polished Yamaha Nishiki here
