New rice cultivar “Ginnoiroha”
2020
Endo, T. | Nagano, K. | Sasaki, K. | Chiba, B. | Wagatsuma, K. | Hayasaka, H. | Saeki, K. | Sato, H. | Sakai, M. | Nakagomi, Y. | Ishimori, Y. | Machi, N. | Hashimoto, K. | Chiba, N. | Oyama, S. | Higuchi, A. | Hatanaka, S. | Ishikawa, J. | Arisumi, K. | Seo, N.
“Ginnoiroha” is a new rice cultivar for sake brewing with high cool temperature tolerance and large grains. It was selected from the progenies of a cross between “Tohoku 189” (later known as “Genkimaru”) and “Dewanosato”, which was developed in Yamagata as a cultivar for sake brewing. “Ginnoiroha” is classified as a medium-maturing rice plant in Miyagi and southern areas of the Tohoku region. Its culm length is the same or slightly shorter, its panicle length is longer, and its panicle number is lower than those of “Kuranohana”, which is presently used for sake brewing in Miyagi. It has high cool temperature tolerance at the reproductive stage. It is estimated to carry the true blast resistance genotype “Pia”, but its field resistance to leaf blast is moderate and it is slightly susceptible to panicle blast. The yield of “Ginnoiroha” is as high as that of “Kuranohana” and the weight of 1,000 unmilled rice grains is approximately 28 g. The percentage of the white core of rice grains is more than 90%, which is markedly higher than that of “Kuranohana”. It has moderate lodging resistance and reasonably high sprouting resistance. Color of awns is white. The percentage of the extract brewed with “Ginnoiroha” is higher than that brewed with “Kuranohana”, the saccharides are mainly glucose. A sake taste test showed that sake brewed with “Ginnoiroha” taste thick, rich, and soft. Sake brewed with “Ginnoiroha” is superior to that brewed with “Kuranohana”. Areas suitable for cultivation include the southern Tohoku region and areas further south.
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