The characteristics of two rice cultivars,
Koiomachi and
Kairyohomachi, for sake brewing were examined. In form analysis, the brown rice of
Koiomachi had a lower ratio of white core, but the weight of a thousand kernels was higher due to the greater length, width and thickness of the grains. In chemical component analysis,
Koiomachi had a lower crude protein content. In the digestibility test,
Koiomachi had an almost identical or slightly lower value than
Kairyohomachi. In the
koji making process, the enzyme activities were almost identical for the two cultivars. In Sake brewing,
Koiomachi produced a lower acidity, and had a higher iso-Amyl alcohol, iso-Amyl acetate and Ethyl caproate content.
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