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Experimental sake brewing using rice var. Shinhoshu 4 (Shirakabamishiki)



Experimental sake brewing using rice var. Shinhoshu 4 (Shirakabamishiki)



Research Report of the Nagano State Laboratory of Food Technology (11): 4-10



Shinhoshu 4, developed in Nagano prefecture, has a grain size comparable to that of Biyamanishiki and is heavier than Takanenishiki or imported US Todorokiwase rice; it has high contents of sugars and crude protein (9.4 and 6.1% resp.) and a greater water absorption capacity than any of the other named var.

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