INFLUENCE OF GRAIN TYPE ON SUITABILITY OF RICE FOR SAKE BREWING

Differences in the suitability for sake brewing of two types of grain, one with a central white core (shinpaku) and the other without such a core (muhaku), were investigated. In the koji making process, the deg ree of mycelial penetration and alpha-amylase production were higher w ith shinpaku than with muhaku. However, no differences in the activiti es of glucoamylase and acid carboxypeptidase, which affect the control of the fermentation process, could be detected between the two types of grain. In a sake brewing test using steamed rice produced with the two types of grain, the volume of sake obtained and total acid in the sake made with shinpaku were higher than in that made with muhaku. How ever, other general and flavor components in fresh sake made using the two types of grain showed no clear differences.