Rice used for Japanese sake making

Abstract

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.

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

“…However, glutinous rice wine encounters the problem of a less outstanding aroma, especially in commercial products. Sake and Makgeolli used japonica rice in rice wine brewing, including Yamadanishiki and Samkwang , not glutinous rice (Kang et al ., 2014; Okuda, 2019), and Mirin was also made from both nonglutinous rice and glutinous rice (Kaneko & Kumazawa, 2015). All these products indicate that glutinous rice can be made into rice wine and that the chemical composition and physicochemical characteristics of different kinds of rice are different.…”

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

“…Our analyses indicate that A. oryzae hyphae grew more deeply into 50% polished rice Y50 than 90% polished rice Y90 and C90. Since proteins and lipids are abundant near the surface in a grain of rice (27), the 50% polished rice consists of mainly starch. It is likely that A. oryaze mycelia grow near the surface in 90% polished rice due to sufficient supply of nutrients near the surface, while the mycelia grow deeply into 50% polished rice to search for nutrients and water as well.…”

Rice (Oryza Sativa L.) Whole Grain Genome-Wide Association Study for Neutral Sugar Content

“…The other applications of rice husk can be enumerated as thermal insulator, fuel, polymer ller and additive, and absorbant of phenol, pigments, dyes and heavy metals (Ajmal et al 2003; Kumar et al 2006;Bera and Kale, 2008;Vidal et al 2009;Yussuf et al 2010). Brewer's rice, which is a mixture of broken rice, rice bran, and rice germ, is also used almost exclusively in the production of beer and sake (Esa et al 2013;Okuda 2019). In recent years, rice by-products have received increased attention as functional foods due to their phenolic-based compounds, in addition to having high amounts of vitamins, minerals, and ber, an anti-atherogenic substance that can help to lower cholesterol levels (Wilson et al 2002).…”