'Yumeginga': A New Rice Cultivar for Sake Brewing

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  • 酒造好適米新品種「夢吟香亅の育成
  • 酒造好適米新品種「夢吟香」の育成
  • シュゾウ コウテキマイ シン ヒンシュ 「 ユメギンガ 」 ノ イクセイ

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Abstract

A new nonglutinous cultivar for sake brewing 'Yumeginga' was developed in 2010. The pedigree and characteristics of this cultivar are summarized as follows. 1. The breeding of 'Yumeginga' was started in 2001 by crossing 'Yamadanishiki' and 'Ikusake 1764'. 2. The individual selection was performed on the F3 population planted in a paddy field in 2002. Since then, the pedigree method has been applied for breeding work. 3. 'Yumeginga' belongs to the late maturing group as same as 'Yamadanishiki'. This variety is panicle weight type and resistant to lodging. 4. The white cores size in the kernel of this variety are smaller than those of 'Wakamizu'. Furthermore, it has an excellent apparent grain quality. Sake produced using the cultivar tastes as good as that brewed from 'Yamadanishiki'. 5. This variety has remarkably high resistance to rice stripe disease. 6. This variety is well adapted to cultivation in fertile or semi-fertile paddy field in the plain regions of Central Japan.

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