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
Omachi (Flavour, Sake Style)
Rich and soft from easy solubility, can’t be polished high
Akitasakekomachi (Flavour, Sake Style)
Light flavour with distinct sweetness, can be polished high
Dewasansan (Flavour, Sake Style)
Strong flavour from high solubility, can be polished high
Hattannishiki No. 1 (Flavour)
Refreshing and elegant
Hanafubuki (Sake Style, Upsides)
Can’t be polished high, High cold weather and disease resistance
Koshitanrei (Flavour, Sake Style)
Soft and rich flavour, can’t be polished high
Kuranohana (Flavour, Upsides)
Contains less proteins, high cold weather and falling over resistance
Aiyama (Flavour, Sake Style, Upsides)
Unique, can’t be polished high, easy to dissolve
