A new glutinous rice variety 'Kitayuki mochi'

A new variety of glutinous paddy rice, 'Kitayuki mochi' was developed at Hokkaido Kamikawa Agricultural Experiment Station and was registered as a recommended variety of Hokkaido in 2009. It was derived from the cross 'Hokkai mochi 286 / Jouikumochi 425// Kazenoko mochi. The main characteristics of 'Kitayuki mochi' are summarized as follows: Heading time is similar to that of 'Hakuchou mochi' and is earlier than that of 'Kazenoko mochi'. Time of maturing is similar to that of 'Hakuchou mochi' and earlier than that of 'Kazenoko mochi'. Culm length is longer than that of 'Hakuchou mochi' and similar to that of Kazenoko mochi. Ear length is longer than that of 'Hakuchou mochi' and slightly longer than that of Kazenoko mochi. Number of panicle is slightly lower than that of 'Hakuchou mochi' and is similar to that of Kazenoko mochi. It belongs to the partial panicle - number type. It has few and short awns. The glume top is yellow - white. Cold tolerance at booting stage is extremely strong, and is superior to that of 'Hakuchou mochi' and 'Kazenoko mochi'. Field blast resistance is poor, and is inferior to that of the two cultivars. The incidence of pink coloring of rice grains is equal to that of the two cultivars. Yield potential is slightly inferior to that of 'Kazenoko mochi', but superior to that of 'Hakuchou mochi'. Whiteness of brown rice is higher than that of the two cultivars. Whiteness of pollished rice is slightly higher than that of 'Hakuchou mochi' and is similar or higher than that of 'Kazenoko mochi'. Eating quality of mochi and rice is slightly superior to that of 'Hakuchou mochi' and 'Kazenoko mochi'. From the characteristics mentioned above, 'Kitayuki mochi' is expected to replace a part of 'Hakuchou mochi' and all of 'Kazenoko mochi'. Then it would contribute to the stable glutinous paddy rice production in Hokkaido.