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Rice used for Japanese sake making.

Masaki Okuda1

  • 1a National Research Institute of Brewing , Higashihiroshima , Japan.

Bioscience, Biotechnology, and Biochemistry
|February 8, 2019
PubMed
Summary

Sake production is expanding globally, increasing the importance of understanding sake rice properties. This review details how rice characteristics like starch and protein content influence sake quality.

Area of Science:

  • Fermentation Science
  • Agricultural Science
  • Food Science

Background:

  • Sake, a traditional Japanese alcoholic beverage, is experiencing increased global demand and production outside Japan.
  • This rise necessitates expanded breeding and cultivation of sake rice varieties across Japan.
  • Understanding the specific properties of rice grains is crucial for developing new cultivars and optimizing sake production.

Purpose of the Study:

  • To review and summarize the key properties of rice grains essential for sake production.
  • To elucidate the factors influencing sake making, linking rice characteristics to fermentation science and cultivation practices.

Main Methods:

  • This review synthesizes existing research on sake rice properties.
  • It examines factors including starch structure, protein content, water absorption, and grain polishing.
Keywords:
Sake ricemeteorological conditionsproperties of sake riceproteinstarch

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  • The analysis integrates perspectives from both fermentation science and rice cultivation.

    • Main Results:

    • Detailed insights into how various rice properties, such as starch structure and protein levels, impact sake brewing are emerging.
    • The relationship between grain characteristics and the overall sake-making process is being clarified.
    • Understanding these factors is vital for breeding superior sake rice and improving production.

    Conclusions:

    • A comprehensive understanding of rice properties is fundamental for advancing sake brewing technology and cultivation.
    • Further research integrating fermentation science and agricultural practices will enhance sake quality and production efficiency.
    • Optimizing sake rice characteristics is key to meeting the growing global demand for this traditional beverage.