Miyamanishiki 美山錦

This variety was created at the Nagano Prefectural Agricultural Experiment Station by mutating Takane-Nishiki through radiation treatment. It is the third most widely produced variety after Yamadanishiki and Gohyakumangoku, and its main production area is in eastern Japan, including Nagano, because it is easy to grow even in cold regions. It is characterized by its refreshing and light flavor.