JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 104, Issue 3
Displaying 1-9 of 9 articles from this issue
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  • The content of cadmium in rice, sake, and sake cake
    Kuniyasu GOTO
    2009 Volume 104 Issue 3 Pages 209-214
    Published: 2009
    Released on J-STAGE: January 19, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.209
    JOURNAL FREE ACCESS
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    The cadmium (Cd) content in 47 strains of rice for brewing sake, 25 commercial sakes, and 25 commercial sake cakes was measured. The samples were prepared by microwave digestion using HNO3 and H2O2, and then analyzed by an inductively coupled sequential plasma spectrometer (ICP-AES). The Cd content in brown rice, 70% polished rice, sake cake, and sake was 29.9, 25.3, 154.7 μg/kg and 1.29 μg/l, respectively. When the Cd content of brown rice was represented as 100, the relative content of the polished rice was 78 (average of 7samples). These results showed that the Cd content was reduced slightly by the polishing process, and that the Cd in rice had hardly shifted to the sake, but shifted easily to the sake cake.
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  • Sake brewed used Kosuibun α kamai (Partially Cooked Rice) for Kakemai (steam rice for sake brewing)
    Yoshio NISHIDA, Akitoshi ITO, Yuko YOSHIDA, Takashi KAMINE, Masanari A ...
    2009 Volume 104 Issue 3 Pages 215-219
    Published: 2009
    Released on J-STAGE: January 19, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.215
    JOURNAL FREE ACCESS
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    Kosuibun α kamai (Partially Cooked Rice, PCR) was prepared by steaming soaked rice at 100°C for 10 min followed by cooling in a refrigerator. Its water content was about 35% and the degree of gelatinization of its starch was determined to be 80%. Test brewing of sake (Rice wine) was carried out at 10kg and 90kg scales, respectively, using PCR instead of the usual cooked rice. Chemical properties such alcohol, acid, and sugar contents of brewing mashes and of final products, together with sensory evaluation of the final products, indicated that there was no difference between a sake product brewed from PCR and that from the usual cooked rice. It was concluded that PCR was a promising substitute to the usual cooked rice in sake brewing because of its easiness in handling.
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