Effect of Polishing Conditions on the Shapes of Highly Polished Rice of Sake Rice Varieties Koshitanrei and Takanenishiki.

Abstract

In sake brewing, rice polishing is one of the important processes that affect the quality of high-quality sake --such as Daiginjyo-shu-- using highly polished rice. In general, a similar-figures-polishing (SFP) ratio is required for high-quality sake brewing. Here we set 2 polishing programs (P1 and P2) with different polishing parameters and compared the effect of these programs on the SFP in the high polishing of 2 sake rice varieties (KOS:Koshitannrei and TAK:Takanenishiki). The results indicated that P2 was more suitable for SFP than P1. Further, both the crushing rate of the polished rice (CRP) and loss ratio during polishing (LRP) of KOS were lower than those of TAK, and the shape of the polished rice of KOS was closer to the SFP than that of TAK.