Study on a new rice variety 'Saitonoshizuku' for sake brewing
2007
Kaneko, K.(Yamaguchi-ken. Agricultural Experiment Station (Japan)) | Hajima, M.
A new rice variety 'Saitonoshizuku' used for sake brewing was developed by crossing 'Kokuryoumiyako' as a mother plant and 'Saikai no. 222' as a father plant in 2004.The present study tried to determine the characteristics of 'Saitonoshizuku'. It was found that the heading and maturity time of the new rice variety were almost the same as of 'Yamadanishiki', which is widely used for sake brewing. The length of its culm was shorter by 30 cm and 20 cm than that of mother plant 'Kokuryoumiyako' and 'Yamadanishiki', respectively. The degree of lodging resistance in new variety was higher than that in mother plant and 'Yamadanishiki'. The plant of new variety was characterized with the heavy panicle type like as mother plant 'Kokuryoumiyako'. The yield was higher than the mother plant and similar or in some cases higher than the 'Yamadanishiki'. The grain size is bigger than mother plant and slightly smaller than 'Yamadanishiki'. Almost all of the grains were found with flat white core. The protein content in hulled and milled rice is low like as 'Yamadanishiki' and, sake made from the new variety is good in taste.
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