Difference between revisions of "Rice"
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• Family of rice used exclusively for making Sake. The grain of ''sakamai'' is bigger than table rice. Starches are concentrated in the grain's core, which has significant lower levels of proteins and lipids compared to table rice. | • Family of rice used exclusively for making Sake. The grain of ''sakamai'' is bigger than table rice. Starches are concentrated in the grain's core, which has significant lower levels of proteins and lipids compared to table rice. | ||
| − | == The main varieties based on production volume are: == | + | == '''The main varieties based on production volume are:''' == |
== Yamadanishiki == | == Yamadanishiki == | ||
Revision as of 10:13, 13 July 2020
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Components of Rice:
• Carbohydrate 70-75% (mostly starches) • Proteins • Lipids • Minerals • Vitamins
Japonica Rice:
• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families: table and Sake rice.
Sakamai / Shuzō kōtekimai:
• Family of rice used exclusively for making Sake. The grain of sakamai is bigger than table rice. Starches are concentrated in the grain's core, which has significant lower levels of proteins and lipids compared to table rice.
The main varieties based on production volume are:
Yamadanishiki
• From key Sake producing Hyōgo prefecture. A cross-breed of Yamadabo and Wataribune. It is especially well-suited for producing highly aromatic, flavourful and elegant Sakes.
Gohyakumangoku
• From Niigata prefecture. This rice has a large shinpaku. It favours the production of smooth, light and dry Sake.
Miyamanishiki
• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.
Omachi
• From Okayama. One of the oldest varieties. Also called Ojiisan or “grandfather” Sake rice. It makes for a distinctive tasting sake, full of rustic and earthy flavours.
Dewasansan
•