Rice used for Japanese sake making

Sake is a Japanese traditional alcoholic beverage made from rice and water. Recently, its export and its production in countries other than Japan have increased. In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new sake r...

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Bibliographic Details
Published inBioscience, Biotechnology, and Biochemistry Vol. 83; no. 8; pp. 1428 - 1441
Main Author Okuda, Masaki
Format Journal Article Book Review
LanguageEnglish
Published England Taylor & Francis 03.08.2019
Oxford University Press
Subjects
Alcoholic Beverages
Crops, Agricultural - genetics
DNA, Plant - genetics
Japan
meteorological conditions
Oryza
properties of sake rice
protein
Sake rice
starch
Vitis - genetics
Japan
starch
meteorological conditions
properties of sake rice
protein
Sake rice
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Summary:Sake is a Japanese traditional alcoholic beverage made from rice and water. Recently, its export and its production in countries other than Japan have increased. In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new sake rice cultivars and to cultivate rice with high suitability for sake production, an understanding of the properties of the ingredient rice grains and the factors affecting sake making is important. The influence of various rice properties, such as starch structure, protein, water absorption, and grain polishing, on sake making are being revealed in detail. In this review, the properties of rice used for sake making are summarized in terms of fermentation science and rice cultivation. Material rice grains and sake making.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:0916-8451
1347-6947
DOI:10.1080/09168451.2019.1574552