High Alcohol Sake Production Tests with the Use of Roasted Germinated Brown Rice

Abstract

To develop high alcohol sake with the use of roasted germinated brown rice, we examined the process of sake production suitable for this purpose. Roasted germinated brown rice (RGB rice) was used as a replacement for tome-steamed rice at the test brewing. All the sake samples made with the addition of 5 to 10% RGB rice to the total rice were higher than the control (with no RGB rice) in contents of alcohol and the sake meter. Treatment with immersion and steaming of the RGB rice reduced the solubility of steamed rice compared with that receiving no treatment. However, the extracts of RGB rice powder by an acidic buffer (pH 4.0) inhibited the adsorption of α-amylase into the steamed rice. The sake made with the RGB rice was dry and light with high contents of alcohol.