Sake Rice Flashcards by Ray Chung

Q

What does “Gohyakumangoku” mean?

A

“5 million koku” (large rice yield)

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Q

Where was Gohyakumangoku first developed?

A

Niigata Prefecture, 1938

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Q

What sake style was Gohyakumangoku bred to produce?

A

Tanrei karakuchi (light, dry)

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Q

Parentage of Gohyakumangoku?

A

Cross between Kikusui × Shin No. 200

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Q

Typical grain size of Gohyakumangoku?

A

Medium-large

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Q

Shinpaku characteristics of Gohyakumangoku?

A

Small, uniform, stable

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Q

Hardness of Gohyakumangoku rice?

A

Relatively hard; dissolves slowly

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Q

Key milling advantage of Gohyakumangoku?

A

Resists cracking during milling

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Q

What is Yamada Nishiki commonly called?

A

King of Sake Rice

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Q

Where was Yamada Nishiki developed?

A

Hyogo Prefecture, 1936

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Q

Parentage of Yamada Nishiki?

A

Yamadaho × Tankanwataribune

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Q

Grain size of Yamada Nishiki?

A

Very large; easy to polish

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Q

Shinpaku characteristics of Yamada Nishiki?

A

Large, well-centered, consistent

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Q

Hardness of Yamada Nishiki rice?

A

Soft; dissolves smoothly

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Q

Why is Yamada Nishiki ideal for premium sake?

A

Excellent polishing tolerance and balanced starch

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Q

What is Omachi best known as?

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A

Oldest heirloom (pure) sake rice

Q

Where was Omachi discovered?

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A

Okayama Prefecture, 1859

Q

Has Omachi ever been crossbred?

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A

No (non-hybrid)

Q

Why is Omachi genetically important?

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A

Ancestor of Yamada Nishiki and Gohyakumangoku

Q

Grain characteristics of Omachi?

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A

Large, soft, fragile; difficult to polish

Q

Shinpaku of Omachi?

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A

Large but irregular

Q

Cultivation challenge of Omachi?

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A

Tall plants prone to lodging

Q

Where was Miyama Nishiki developed?

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A

Nagano Prefecture, 1978

Q

Parentage of Miyama Nishiki?

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A

Mutation of Takane Nishiki

What climate is Miyama Nishiki adapted for?

Cold, mountainous regions

Regions where Miyama Nishiki is commonly grown?

Nagano, Akita, Yamagata, Iwate

Grain structure of Miyama Nishiki?

Medium–large; relatively hard

Shinpaku characteristics of Miyama Nishiki?

Small, well-formed, consistent

Key fermentation advantage of Miyama Nishiki?

Resists over-dissolution

What is the rice husk?

Tough, inedible outer layer protecting the grain

What is the rice germ?

Embryonic, living part that can sprout

What is the rice bran (nuka)?

Nutrient-rich layer beneath the husk

What is the albumen?

Inner starch core; main source of fermentable sugars

Why is shinpaku important for sake brewing?

Loosely packed starch with air spaces for fermentation