Which type of sake rice originates from Nagano and is known for its brewing quality?

Miyama Nishiki is indeed the correct choice, as it is a sake rice variety that originates from Nagano Prefecture and is highly regarded for its brewing quality. This rice is characterized by its large grain size and high starch content, which contribute to the production of high-quality sake. The climate and soil conditions in Nagano are optimal for cultivating this type of rice, and it has become a popular choice among brewers in the region aiming to produce premium sake.

While Nakadori, Muroka, and Nada are all terms related to sake, they do not refer specifically to a rice variety known for its brewing quality from Nagano. Nakadori refers to a particular brewing method involving the middle portion of the sake, while Muroka indicates a sake that has not undergone charcoal filtering, thus preserving more flavor components. Nada is a renowned sake-producing area in Hyogo Prefecture, but it is not a rice variety. Understanding these distinctions helps clarify why Miyama Nishiki stands out in the context of sake rice from Nagano.