Rice

Question 1

What is sake specific rice called in Japanese?

Answer 1

Shuzo koteki mai

Question 2

Sake rice characteristics

Answer 2

• low protein content
• well-defined shinpaku (starch center)
• large grains
• strong, more resistant to cracking/breaking
• good water absorbency and are broken down easily by enzymes during the brewing process.

Question 3

As of 2015, how many registered sake-specific rice varieties?

Answer 3

Over 100.

Question 4

Rice needs high levels of what to grow successfully and develop large grains/shinpaku?

Answer 4

Nitrogen.

Question 5

What are the disadvantages/challenges of sake-specific rice?

Answer 5

• low yields compared to table rice
• more difficult to grow b/c the grains are larger and heavier - thus susceptible to toppling over
• more expensive (cost disadvantage) b/c not in as high demand compared to table rice

Question 6

What is on the outer endosperm layer of rice?

Answer 6

proteins, vitamins, lipids, minerals

Question 7

What do proteins, vitamins, lipids, and minerals produce flavor/aroma-wise?

Answer 7

more acidity, more umami; less will produce cleaner flavor and aromas - more ginjo aromas and flavor characteristics