Okuda Masaki
a National Research Institute of Brewing , Higashihiroshima , Japan.
Biosci Biotechnol Biochem. 2019 Aug;83(8):1428-1441. doi: 10.1080/09168451.2019.1574552. Epub 2019 Feb 6.
Sake is a Japanese traditional alcoholic beverage made from rice and water. Recently, its export and its production in countries other than Japan have increased. In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new sake rice cultivars and to cultivate rice with high suitability for sake production, an understanding of the properties of the ingredient rice grains and the factors affecting sake making is important. The influence of various rice properties, such as starch structure, protein, water absorption, and grain polishing, on sake making are being revealed in detail. In this review, the properties of rice used for sake making are summarized in terms of fermentation science and rice cultivation.
清酒是一种由大米和水制成的日本传统酒精饮料。最近，其出口量以及在日本以外国家的产量都有所增加。相应地，酿酒用大米品种的选育和种植已扩展到日本的广大地区。为了培育新的酿酒用大米品种并种植出非常适合酿酒的水稻，了解原料稻谷的特性以及影响酿酒的因素很重要。各种大米特性，如淀粉结构、蛋白质、吸水性和谷物打磨等对酿酒的影响正在被详细揭示。在这篇综述中，从发酵科学和水稻种植的角度总结了酿酒用大米的特性。
