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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
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Pages 468-474 | Received 17 Aug 2004, Accepted 03 Mar 2005, Published online: 03 Dec 2015

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