全国的に行なった加州米醸造試験の集計について

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Hitherto sake brewing tests with Californian rice used as the raw material hane been often performed in some breweries; Most of them resulted in sake of inferior grade because of the unpleasant smell so-called 'Californian rice smell' retained in the finished sake.However, one of the authors has produced good sake without any offensive flavor from comparatively fresh Californian rice sent by air right after the harvest.This report aims to obtain a general conclusion on the effect of Californian rice on the quality of sake. Three hundred tons of Californian rice harvested in the same field and specified by kind, grade and harvest time was imported by ship and distributed to about 80 breweries scattered all over the country. Each of these breweries produced two types of sake, that is, one from this Californian rice and the other from home-grown rice istructed by the authors and they reported the developments.The results are summarized as follows : 1. There were no significant differences in the residual amount of sake cake and the sake yield between the moromi-mashes produced from Californian rice and home-grown rice. The breakage of kernels caused by the polisheing of rice was greater in Californian rice than home-grown rice : 2.4% in home-grown rice and 4.8% in Californian rice. The alcohol yield per 1 ton of white rice was higher in the moromi-mash made from Californian rice, too; 359 in home-grown rice and 365.4 in Californian rice.2. Sensory evaluations.i) Unpasteurized fresh sake When sake was comparatively fresh and not yet pasteurized, no significant differences in taste and flavor were noticed between the two types of sake made from Californian rice and home-grown rice; Sake made from Californian rice polished before the importation was superior to others from the same but polished after the importation.ii) Pasteurized and stored sake.After sake was pasteurized and stored for a certain period, the situation changed and significant differences in taste and flavor were detected. The sake made from Californian rice became inferior to that from home-grown rice and these differences grew greater as sake was stored longer. It can be said that the dehasement in quality during the storage is greater in sake made from Californian rice imported in the from of polished rice.Samples were marked off from the rest whenver they got the 'Californian rice smell'. The number of these marked samples increased as they were stored longer. However, some of the samples made from home-grown rice were also marked off becaused of a similar odor. On the other hand, some samples made from Californian rice, did not have the unpleasant smell. Therefore, it is not always true that sake made from Californian rice gives out the unpleasant smell, though it can be said that sake from Californian rice is inclined to reveal the smell. At any rate, sake made from Californian rice degenerates sooner than that from home-grown rice, during storage. The cause of the debasement is not clear yet. As some of the breweries made sake without any unpleasasnt smell from Californian rice, there must be some brewing techniques to rstrain the smell. Some studies are now being done to find out the cause of the debasement in sake quality and to develope a brewing method to get a good sake from Californian rice.
1969-07-25

全国的に行なった加州米醸造試験の集計について

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