JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 109, Issue 2
Displaying 1-8 of 8 articles from this issue
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  • Evaluation of edibility and sake quality of rice suitable for sake brewing and consumption as food
    Sachiko FURUKAWA, Keitaro SUZUKI, Takehiro MASUMURA, Kunisuke TANAKA, ...
    2014 Volume 109 Issue 2 Pages 107-117
    Published: 2014
    Released on J-STAGE: February 16, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.109.107
    JOURNAL FREE ACCESS
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    Scores for edibility by a rice analyzer and an evaluation of the edibility of cooked rice based on methods of the Japan Grain Inspection Association were analyzed for 12 rice samples of 11 cultivars including rice suitable for sake brewing and edible rice from 3 harvests from 2007 to 2009. A sake brewing test was also performed using these rice samples for Kakemai. Clarification of the characteristics of these rice samples could be achieved by a principal component analysis based on the following 4 variables: sensory evaluation of the aroma of sake mash on day 11 after the third addition (Tome), the sensory evaluation of the aroma and taste of sake obtained from a sake brewing test, and scores of edibility by a rice analyzer or an evaluation of the palatability of cooked rice. The difference between harvests was more than the varietal difference for the samples harvested in 2007 and 2008. In contrast, the varietal difference was more than the difference between harvests for the rice sample harvested in 2009. It was suggested that Koshihikari, Akitakomachi, and Hitomebore have superior quality not only for eating but also in their quality for sake brewing.
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