Sake brewing from Ginginga [new rice variety]

Takahashi, T.; Nakayama, S.; Hatakeyama, M.; Yonekura, Y.; Sakurai, H.

Sake brewing from Ginginga [new rice variety]

2001

Takahashi, T. (Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Nakayama, S. | Hatakeyama, M. | Yonekura, Y. | Sakurai, H.

We made Ginjo-syu and Junmai-Ginjo-syu from Ginginga. Yeasts used were IS2 and YK-45 developed in Iwate Prefecture. The Ginginga harvested in Heisei 12 was minor cracked rice than in last year, and the material treatment was good. The quality of Junmai-ginjo-syu were evaluated heavy and over-aged of flavor and taste. While, the quality of Ginjo-syu was evaluated light and the harmony of flavor and taste.

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