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- Title
Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.
- Authors
Yoshihiko ANZAWA; Yoshihito NABEKURA; Kenji SATOH; Yuko SATOH; Satomi OHNO; Tsutomu WATANABE; Mitsuoki KANEOKE; Kazunori KUME; Masaki MIZUNUMA; Ken-ichi WATANABE; Kazuaki KATSUMATA; Dai HIRATA
- Abstract
The article discusses the polishing properties of sake rice, Koshitanrei (KOS) for obtaining sake brewing. Topics discussed include rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM), grain rigidity of KOS was higher than that of sake rice Gohyakumangoku (GOM), and the loss ratio of KOS after high polishing through industrial polishing machine was lower than that of GOM. Other topics discussed include breeding of sake rice is done in Japan.
- Subjects
JAPAN; BREWING; GRINDING &; polishing; RICE varieties; BREEDING
- Publication
Bioscience, Biotechnology & Biochemistry, 2013, Vol 77, Issue 10, p2160
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1271/bbb.130515