Sake brewed used Kosuibun α kamai (Partially Cooked Rice) for Kakemai (steam rice for sake brewing)

Kosuibun α kamai (Partially Cooked Rice, PCR) was prepared by steaming soaked rice at 100°C for 10 min followed by cooling in a refrigerator. Its water content was about 35% and the degree of gelatinization of its starch was determined to be 80%. Test brewing of sake (Rice wine) was carried out at 10kg and 90kg scales, respectively, using PCR instead of the usual cooked rice. Chemical properties such alcohol, acid, and sugar contents of brewing mashes and of final products, together with sensory evaluation of the final products, indicated that there was no difference between a sake product brewed from PCR and that from the usual cooked rice. It was concluded that PCR was a promising substitute to the usual cooked rice in sake brewing because of its easiness in handling.