Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The g...

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Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2013, Vol.77 (10), p.2160-2165
Hauptverfasser: ANZAWA, Yoshihiko, NABEKURA, Yoshihito, SATOH, Kenji, SATOH, Yuko, OHNO, Satomi, WATANABE, Tsutomu, KANEOKE, Mitsuoki, KUME, Kazunori, MIZUNUMA, Masaki, WATANABE, Ken-ichi, KATSUMATA, Kazuaki, HIRATA, Dai
Format: Artikel
Sprache:eng
Schlagworte:
Alcoholic Beverages - standards
daiginjo-shu
Food Handling - methods
koshitanrei
Mechanical Phenomena
Oryza - classification
Oryza sativa
polishing property
sake brewing
sake rice
Time Factors
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Zusammenfassung:The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.130515