Examination of Sake Brewing Using a High Yielding Breed of Rice Akenohoshi

For production of sake, the property of a high yielding breed of rice, Akenohoshi, was investigated, comparing with Nakate-shinsenbon and Hattan No.35. Akenohoshi had the highest potassium content, and the lowest Senryuju the weight of one thousand grains of rice, and the lowest degradation capability by the alkaline treatment among three varieties of rice. Enzyme activities in koji such as total saccharifing activity, α-amylase and acid-protease were not so different among three varieties, nevertheless only the koji from Akenohoshi seemed to be the Nurihaze type. In moromi process, Akenohoshi showed the quite unconventional characteristics compared with other two varieties. The solubility of Akenohohi kept low level during moromi period, and consequently, high ratio of sake cake and low alcohol yield were obtained. For tasting test, sakes made from Akenohoshi were evaluated as the light and thin type against sakes made from Nakate-shinsenbon. From these results, it was suggested that physical treatment of the raw rice, i. e. puffing treatment, or addition of enzymes which were deficient in the koji might be necessary to increase the solubility of Akenohoshi in moromi.