Rice Part 1 Flashcards
Familiarise with key rice species: Yamadanishiki Gohyakumangoku Miyanishiki Omachi Akitasakekomachi Dewasansan Hattannishiki No. 1 Hanafubuki Ginpu Koshitanrei Kuranohana Aiyama
Yamadanishiki (Prefecture) (Ripening)
Hyogo , Late
Gohyakumangoku (Prefecture) (Ripening)
Niigata, Early
Miyamanishiki (Prefecture) (Ripening)
Nagano, Medium
Omachi (Prefecture) (Ripening)
Okayama, Late
Akitasakekomachi (Prefecture) (Ripening)
Akita, Medium
Dewasansan (Prefecture) (Ripening)
Yamagata, Medium
Hattannishiki No. 1 (Prefecture) (Ripening)
Hiroshima, Early
Hanafubuki (Prefecture) (Ripening)
Aomori, Medium
Ginpu (Prefecture) (Ripening)
Hokkaido, Medium
Koshitanrei (Prefecture) (Ripening)
Niigata, Late
Kuranohana (Prefecture) (Ripening)
Miyagi, Medium
Aiyama (Prefecture) (Ripening)
Hyogo, Late
Yamadanishiki (Flavour, Sake Style)
Rich and soft & low proteins, small shinpaku with high polishing possible
Gohyakumangoku (Flavour, Sake Style, Upsides)
Light (from low solubility), can’t be polished high, can be grown in many regions
Miyamanishiki (Flavour, Upsides)
Light, can be grown in cold climate