Glutinous rice used for sake brewing
Hidekomochi is an early line rice and bred in 1979. It got the characters like hard to fall and disease resistant.
Hidekomochi is glutinous rice, not common brewery rice.
Glutinous rice is one kind of rice with 95~100% amylopectin (a kind of starch) component. Because of the amylase can’t amylopectin to monosaccharides completely, that the sake yeast won’t converse all saccharides to alcohol and made the sake would be sweetness (SMV <0).
![[:en]Aiyama - A secret brewery rice for forty years[:zh]愛山－40年間不外傳酒米，阪神地震後解禁[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26196-featured-620x500.jpg)
![[:en]Omachi - The Roots of Brewer's Rice[:zh]雄町 - 酒米之祖[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/2592-featured-620x500.jpg)
![[:en]Kinuhikari - Mild and refreshing mouthfeel[:zh]キヌヒカリ－具溫和清爽口感[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26233-featured-620x500.jpg)