Yumesansui, a new cultivar suitable for sake brewing, is bred by crossbreeding between
Yamadanishiki, a favored rice suitable for sake brewing, as the mother and
Tyubu 44
gou or coldproof rice as the father. The characteristics of
Yumesansui were examined by comparison with
Yamadanishiki, Miyamanishiki and
Wakamizu, and the following results were obtained. 1)
Yumesansui maintained the properties from the maternal
Yamadanishiki, such as the ratio of white core expression and the endosperm structure of the white core which was observated by SEM. 2)
Yumesansui exhibited a distribution pattern of rice grain weights similar to that of
Yamadanishiki. 3)
Yumesansui contained less crude protein than
Yamadanishiki. 4) In a laboratory-scale polishing test,
Yumesansui remained unbroken slightly less than
Yamadanishiki at a higher polishing range. 5) In a water absorption test,
Yumesansui absorbed water more quickly than
Miyamanishiki, but less quickly than
Yamadanishiki and
Wakamizu. These results indicate that
Yumesansui has properties similar to those of
Yamadanishiki but different from
Miyamanishiki and
Wakamizu.
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