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

• ANZAWA Yoshihiko

  Asahi Sake Brewing Co., Ltd.

• NABEKURA Yoshihito

  Niigata Prefectural Sake Research Institute

• SATOH Kenji

  Asahi Sake Brewing Co., Ltd.

• SATOH Yuko

  Asahi Sake Brewing Co., Ltd.

• OHNO Satomi

  Asahi Sake Brewing Co., Ltd.

• WATANABE Tsutomu

  Asahi Sake Brewing Co., Ltd.

• KANEOKE Mitsuoki

  Niigata Prefectural Sake Research Institute

• KUME Kazunori

  Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

• MIZUNUMA Masaki

  Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

• WATANABE Ken-ichi

  Niigata Prefectural Sake Research Institute

• KATSUMATA Kazuaki

  Asahi Sake Brewing Co., Ltd.

• HIRATA Dai

  Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

書誌事項

タイトル別名

• Polishing Properties of Sake Rice <i>Koshitanrei</i> for High-Quality Sake Brewing

抄録

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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 77 (10), 2160-2165, 2013

  公益社団法人 日本農芸化学会

キーワード

• <i>daiginjo-shu</i>
• <i>koshitanrei</i>
• polishing property
• sake brewing
• sake rice

詳細情報

• CRID: 1390001206480116736
• NII論文ID: 130003381906
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.130515
• COI: 1:STN:280:DC%2BC2c%2FjtFOqsQ%3D%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 024972477
• PubMed: 24096657
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I024972477
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.130515
• 本文言語コード: en
• データソース種別:
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  • PubMed
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