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

This article has now been updated. Please use the final version.

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

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Keywords: daiginjo-shu, koshitanrei, polishing property, sake brewing, sake rice

JOURNAL FREE ACCESS Advance online publication

Article ID: 130515

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

The final version of this article is now available: Vol. 77 (2013) , No. 10 p.2160-2165

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Abstract

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.

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