A new rice variety “Kitashizuku”

A new variety of non-glutinous paddy rice suitable to sake brewing, "Kitashizuku" was derived from the progeny of the cross between the hybrid of "Omachi"/"Hoshinoyume" and "Ginpuu" at Hokkaido Donan Agricultural Experiment Station in 2002. It was developed by Hokkaido Central Agricultural Experiment Station, registered as a recommended variety of Hokkaido in 2014. The main characteristics of "Kitashizuku" are summarized as follows: "Kitashizuku" is a moderate maturing cultivar, and its heading and maturing dates are similar or slightly earlier than those of "Ginpuu". Its maturity is classified as medium in Hokkaido. The culm length of "Kitashizuku" is longer than that of "Ginpuu". The ear length of "Kitashizuku" is slightly longer than that of "Ginpuu". The number of ears per unit area is slightly larger than that of "Ginpuu". The plant type of "Kitashizuku" belongs to the semi-panicle-number type. It has fairly few awns, which are short and has yellowish-white glume tips. Cool weather tolerance at the booting stage is strong, and is superior to that of "Ginpuu". Cool weather tolerance at the flowering stage is superior to that of "Ginpuu". Field blast resistance is inferior to that of "Ginpuu". This variety possess the true resistance genes, Pii and Pik. Lodging resistance is inferior to that of "Ginpuu". Its thousand-kernel weight is heavier than that of "Ginpuu". Yield potential is superior to that of "Ginpuu". The size of white core in kernel is bigger than that of "Ginpuu" and the rate of white core is higher than that of "Ginpuu". Grain quality is similar to that of "Ginpuu". The protein content in the endosperm is lower than that of "Ginpuu". Grain quality as a sake brewery rice is similar to that of "Ginpuu". As well as "Ginpuu", "Kitashizuku" can be treated more easily in sake brewing process than other varieties. The quality of sake is different from that of "Ginpuu" and "Suisei", main conventional varieties in Hokkaido. From the characteristics mentioned above, "Kitashizuku" is expected to make new demand of brewers' rice in addition to stable demand on "Ginpuu" and "Suisei". Then it would contribute to stable production of rice with good grain quality for sake brewing and the extension of the market for Hokkaido brewers' rice.