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

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

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

ジャーナルフリー早期公開

論文ID: 130515

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

この記事には本公開記事があります。

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

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)

J-STAGEへの登録はこちら（無料）