Rice and Sake

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RICE AND SAKE Staple food and typical alcohol drink in Japan Type of Rice Genotype Japanese rice (Japonica) Indian rice (Indica) Short and roundish grain, less aromatic Long and slender grain, aromatic Non-glutinous rice Glutinous rice (sticky rice) (ordinary rice) 15-30% amylose 70-85% 100% amylopectin 23-31 amylose 69-77% amylopectin amylopectin (recessive gene: waxy gene) Steamed moist rice, Rice cake, Sekihan, Cooked as fluffy rice Senbei (rice cracker) Okaki Arare (fried rice cake) Sake Mirin Awamori, Lao-khao, Handia Koshihikari, Yamada- Kogane-Mochi, Himeno- Basmati, Jasmine Nishiki Mochi Color White Colored (black, red) Rice data in Japan Cultivated area 1.469 million ha 33.6% of cultivated land, 3.9% of total area Production value 1.74 trillion Yen 15.3% of Agriculture productions, 0.17% of GDP Production volume 7.762 million ton 12th in the world, 1.4% of world production, 1st China Yield 6.83ton/ha 14th in the world, 1st Australia (Husked rice) Self-sufficiency ratio 97% 38% total self-sufficiency ratio (calorie base calculation) Trivia of rice Queation Answer How many grains are produced from 1 rice/? 500-1000 grains produced from 1 grain. How many grains in a rice cup? 3000-4000 grains in a cup How much the price of rice? 3000-10000 yen/10kg 20-65 yen/1cup How much Japanese eat rice in average? 53kg/person (118kg/person in1962) Growing cycle of rice April May June to August September Preparing seedlings Transplanting Growing in Paddy Harvest Japanese Sake Material Saccharifi Fermentati Remarks cation on Sake Rice Koji Yeast Saccharification and (starch) (mold) Fermentation, in added to parallel steamed white rice Beer Barley Wort Beer Yeast Saccharification and (starch) produce Fermentation, in d from separate malted barley Wine Grape - Wine Yeast Saccharification in (Glucose) not necessary Japanese Sake Junmai Honjozo Junmai is brewed using only rice, water, yeast, Honjozo contains a small amount of distilled and koji —no additives, such as sugar or brewers alcohol to smooth out the flavor and alcohol. aroma. Ginjo Daiginjo Polished to 60% or less remaining Polished to 50% or less remaining.

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