Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

Yoshihiko ANZAWA; Yoshihito NABEKURA; Kenji SATOH; Yuko SATOH; Satomi OHNO; Tsutomu WATANABE; Mitsuoki KANEOKE; Kazunori KUME; Masaki MIZUNUMA; Ken-ichi WATANABE; Kazuaki KATSUMATA; Dai HIRATA

doi:10.1271/bbb.130515

Microbiology & Fermentation Technology Notes

Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

Yoshihiko ANZAWA, Yoshihito NABEKURA, Kenji SATOH, Yuko SATOH, Satomi OHNO, Tsutomu WATANABE, Mitsuoki KANEOKE, Kazunori KUME, Masaki MIZUNUMA, Ken-ichi WATANABE, Kazuaki KATSUMATA, Dai HIRATA

著者情報

キーワード: daiginjo-shu, koshitanrei, polishing property, sake brewing, sake rice

ジャーナルフリー

2013 年 77 巻 10 号 p. 2160-2165

DOI https://doi.org/10.1271/bbb.130515

View "Advance Publication" version (October 7, 2013).

詳細

抄録

The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.

責任著者(Corresponding author)

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