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Plant Production Science Volume 8, 2005 - Issue 4
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Post Harvest Physiology

Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

Masahiko TamakiSchool of Bioresources, Hiroshima Prefectural University, Shobara, Hiroshima, 727-0023, JapanCorrespondence[email protected]
,
Rie KiharaSchool of Bioresources, Hiroshima Prefectural University, Shobara, Hiroshima, 727-0023, Japan
,
Tomio ItaniSchool of Bioresources, Hiroshima Prefectural University, Shobara, Hiroshima, 727-0023, Japan
,
Zennosuke KatsubaHiroshima Prefecture Agriculature Research Center, Higashi-Hiroshima, Hiroshima, 739-0151, Japan
,
Takao TsuchiyaHiroshima Prefecture Agriculature Research Center, Higashi-Hiroshima, Hiroshima, 739-0151, Japan
,
Hideyuki MatsumotoHiroshima Prefectural Food Technology Research Center, Hiroshima, 732-0816, Japan
,
Kazuo SuenariHiroshima Prefectural Food Technology Research Center, Hiroshima, 732-0816, Japan
&
Isao AramakiNational Research Institute of Brewing, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
 show all
Pages 468-474 | Received 17 Aug 2004, Accepted 03 Mar 2005, Published online: 03 Dec 2015

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Tsuneo Kato & Akira Horibata. (2021) Distribution of γ-oryzanol in the outer layers of brown rice and its variation among cultivars. Plant Production Science 24:2, pages 256-265.
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Masaki Okuda. (2019) Rice used for Japanese sake making. Bioscience, Biotechnology, and Biochemistry 83:8, pages 1428-1441.
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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. (2013) Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing. Bioscience, Biotechnology, and Biochemistry 77:10, pages 2160-2165.
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Masahiko Tamaki, Rie Kihara & Takao Tsuchiya. (2008) Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of “Hattan Varieties” of Rice Suitable for Brewing Original Hiroshima Sake. Plant Production Science 11:4, pages 466-471.
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Masahiko Tamaki, Rie Kihara, Masaki Okuda, Isao Aramaki, Zennosuke Katsuba & Takao Tsuchiya. (2005) Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake. Plant Production Science 8:5, pages 586-591.
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Articles from other publishers (3)

Junya Ichinose, Kenji Oba, Yuya Arase, Junichi Kaneshiro, Shin-ichi Tate & Tomonobu M Watanabe. (2024) Quantitative prediction of rice starch digestibility using Raman spectroscopy and multivariate calibration analysis. Food Chemistry 435, pages 137505.
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Khokan Kumar Saha, Dimas Firmanda Al Riza, Yuichi Ogawa, Tetsuhito Suzuki, Takuma Sugimoto & Naoshi Kondo. (2022) Assessment of chalkiness index of Sake rice using transmission imaging. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 275, pages 121149.
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Han‐Yong Kim, Jonghan Ko, Suchel Kang & John Tenhunen. (2012) Impacts of climate change on paddy rice yield in a temperate climate. Global Change Biology 19:2, pages 548-562.
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