A new rice [Oryza sativa] line for sake brewing, "Kouikusake 54" [Japan]

• Published in: Bulletin of the Kochi Agricultural Research Center (Japan) no. 7
• Main Authors: Mizobuchi, M. (Kochi-ken. Inst. of Agricultural and Forest Science, Ino (Japan)), Nakamura, Y, Kameshima, M, Uga, H, Uehigashi, H, Moriyama, H
• Format: Journal Article
• Language: Japanese
• Published: 01.03.1998
• Subjects: AGRONOMIC CHARACTERS; ALCOHOLIC BEVERAGES; ARROZ; BEBIDAS ALCOHOLICAS; BOISSON ALCOOLISEE; CARACTERE AGRONOMIQUE; CARACTERISTICAS AGRONOMICAS; CRITERE DE SELECTION; CRITERIOS DE SELECCION; DESCENDANCE; JAPAN; JAPON; ORYZA SATIVA; PROGENIE; PROGENY; REPONSE A LA SELECTION; RESPUESTA A LA SELECCION; RICE; RIZ; SELECCION; SELECTION; SELECTION CRITERIA; SELECTION RESPONSES
• ISSN: 0917-7701

[Kouikusake 54] is a new rice line appropriate for sake brewing been obtained by mating "Yamadanisiki" having the best qualities for sake brewing, with "Hinohikari" as the showing a good taste, and grown through the anther culture of the first filial generation (F1) in 1990. We have carried out performance tests and fields tests on this variety as [Kouikusake 223] in 1994 and [Kouikusake 54] since 1995 and, consequently, regarded it as a promising rice line having a high-yielding ability and excellent fitness for sake brewing. The characteristics of [Kouikusake 54] are summarized as follows: 1) It is a medium variety which has a heading data and a data of maturity almost the same as those of "Tuyuhakaze" but each earlier than those "Yamadanisiki" by about 10 days. 2) It has a culm length shorter by about 1 cm than that of "Tuyuhakaze", a long panicle length and a large panicle number. With respect to the plant type, it falls within the category of the deviated panicle number type. 3) It has a moderate culm size and a moderate culm size and a moderate lodging resistance. 4) It shows a moderate resistance to leaf blast but is low resistant to panicle blast. 5) I has a moderate brown rice shape and a moderate brown rice size comparable to that of "Tuyuhakaze". Its thousand grain weight is somewhat smaller than those of "Tuyuhakaze" and "Yamadanisiki". 6) It is expected as being superior in yielding to "Tuyuhakaze". 7) Regarding the fitness for sake brewing, it is superior in the water absorption to "Tuyuhakaze" and can be easily mashed. It shows a low formal nitrogen content and a low crude protein content. From the viewpoints of the solubility of moromi, smell and taste, it is highly appropriate for sake brewing