J-GLOBAL ID:200904053263626481  Research Project code:6000001466 Update date:Dec. 07, 2007

Sake Brewing from Low-Glutelin Rice

Study period:2006 - 2006
Research field (1): Food science
Research overview:
Sake brewing from low glutelin rice iwatesake 79 was examined. They were made by the method of using more koji, of using ordinary rice for koji, and of using 90% polished rice. As a result, we could brewe sake of evaluation better than contrast, using rice except for low-glutelin rice. However, it has not been improved by the lowness of the degree of amino acid. It seemed that there are many people who get interested in the taste of sake featured by the acidity and expect to low-glutelin rice.
Keywords (3):
low polished rice ,  junmai-shu ,  low-glutelin rice
Researcher representative of the project  (1):
  • NAKAYAMA Shigeki
Research program: -

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