Abstract
he sake brewing properties of a new rice cultivar, Senbonnishiki, were examined and compared with Yamadanishiki. Senbonnishiki had a lodging resistance and could be harvested earlier. The unpolished and polished rice grains of Senbonnishiki were not significantly different from those of Yamadanishiki. The two rice cultivars had the same value in the koji-making test. In the Ginjo sake brewing test, there was no significant difference in sake meter, alcohol, acidity, amino acidity and the concentration of flavor components for these cultivars, but there was a difference in the concentration of phosphoric acid. In the sensory evaluation of fresh sake, the two rice cultivars had the same value. These results suggest that Senbonnishiki has the same excellent characteristics as Yamadanishiki for sake brewing.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
