A new rice [Oryza sativa] cultivar for sake-brewing-"Yumesansui" [Japan]

A new non-glutinous cultivar for sake-brewing "Yumesansui" was developed in 1998. The pedigree in breeding this cultivar and its characteristics are summarized as follows. 1) Yumesansui was derived from the cross made in 1988 between Yamadanishiki and Cyubu44 at Aichi Agriculture Research Center Mountainous Region Experiment Farm. The F1 generation was raised in the open field. The F2 generation was raised in our generation, acceleration-greenhouse to shorten breeding cycle. The F3 generation was raised as non-selective population in the open field. Individual selection was done in 1991 on the F4 population and since then the pedigree method had been applied for breeding work. The Yumesansui was adopted as a quasirecommended cultivar in Aichi prefecture. The cultivar had been applied for the national seed stock registration. 2) Yumesansui, c.v. used for sake-brewing, belongs to the very early maturing group like Chiyonishiki, heads one to two days earlier and ripens at the same time as Chiyonishiki. It possesses relatively long culms, panicles that are long but few in number and lodging resistance. Plant type is panicle-weight-deviation type. 3) Yumesansui has higher yielding ability than Miyamanisiki. The kernel size is of the large-type with better appearance than Miyamanisiki. Protein is relatively low but has high quality. Sake produced using the cultivar tastes as good as that brewed from c.v. Yamadanishiki. 4) The cultivar adapts well to cultivation on fertile to semi-fertile paddy fields of the mountainous-region of central Japan, but it does not adapt to cultivation on the lowland of central Japan. Its use is expected to promote the local industry of sake-brewing, the production of rice for sake-brewing, as well as marketing activities of fine local sake in the mountainous region of central Japan