美郷錦は、秋田県独自の酒造好適米です。酒造好適米として最も有名な品種は「山田錦」ですが、北国秋田では晩生品種である山田錦を栽培することは困難でした。そこで秋田に適した酒造好適米の育種開発が行われ、その結果誕生したのが美郷錦。現在、当蔵の酒造りは「美郷錦」なしには考えられません。
　当蔵では平成17年から美郷錦の契約栽培を始めました。大粒でタンパクが少なく、精米特性に優れている良米ですが、決して栽培しやすい品種ではないことも事実です。その意味では「プロのための品種」とも言えます。 仕込み水や使用酵母との相性が良く、当蔵の酒造りに適してると感じ、年々栽培量を増やしてきました。2019年度は、当蔵全体の八割以上に美郷錦を使用しています。

Misato Nishiki is Akita Prefecture's own unique strain of sake rice. The most famous strain of sake rice used in sake production is Yamada Nishiki, however, as it is a late harvest rice, it is difficult to cultivate in the cool climate of northern prefectures like Akita. Extensive research was undertaken to develop a sake rice strain which was specifically suited to Akita’s terroir, and Misato Nishiki?a hybrid of Yamada Nishiki and Miyama Nishiki?was born as a result. It’s name was derived from the small town of Misato, where Kuribayashi Brewing & Co. is located, and the word “nishiki” (brocade) which evokes imagery of rich golden hued rice growing in the fields.

Kuribayashi Brewing & Co. proudly considers the sake rice to be fundamental element in its sake brewing.

In 2005, Kuribayashi Brewing & Co. began working with local contract farmers to cultivate Misato Nishiki. The rice processes the key characteristics needed for high-quality sake brewing: a large grain with a small proportion of proteins (which can inhibit fermentation) in its outer layer, and can be finely milled with out drying out and cracking. However, it is not an easy to sake rice cultivate. In that sense, it could be said that Misato Nishiki is “a sake rice for expert brewers only".

Naoaki Kuribayashi, the seventh generation owner and master brewer, believes Misato Nishiki has a natural compatibility with the local subterranean water water and yeast he uses for brewing. Because of its suitability to Kuribayashi Brewing & Co.’s brewing style, he has gradually increased cultivation year by year. Since 2019, more than 80% of sake produced at Kuribayashi Brewing & Co. is made with locally grown Misato Nishiki.