Tsukuba-shi, Ibaraki, Japan Bu11. Nat1. Agric. Res. Cent. No.10, 2008

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1 Tsukuba-shi, Ibaraki, Japan Bu11. Nat1. Agric. Res. Cent. No.10, 2008

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3 BULLETIN OF THE NATIONAL AGRICULTURAL RESEARCH CENTER No. 10 CONTENTS Tadaharu Hibi, Takashi Tochihara, Yoshiyuki Sagehashi, Kouichi Mori, Jouji Moriwaki, Osamu Yatou, Kazuyuki Hirayae and Motoshige Kawata Antimicrobial Activity of E.coliexpressed Defensin Bj-AFPisolated from Brassica juncea. Akitoshi Goto, Kiyoyuki Miura, Yasuki Uehara, Hideki Sasahara, Hisatoshi Ohta, Akiko Shigemune, Yuzo Komaki, Hiroyuki Shimizu, Hiroshi Otsuki and Kiyomi Fukui A New Rice Variety Koshikagura

4 Bull. Natl. Agric, Res. Cent Summary

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17 Bull. Natl. Agric, Res. Cent A New Rice VarietyKoshikagura Akitoshi Goto, Kiyoyuki Miura, Yasuki Uehara, Hideki Sasahara, Hisatoshi Ohta, Akiko Shigemune, Yuzo Komaki, Hiroyuki Shimizu, Hiroshi Otsuki, Kiyomi Fukui Summar y In the breeding program aiming at developing rice varieties with useful grain characteristics for sake brewingwe bred a new rice varietykoshikaguraat the Hokuriku Research Center of the National Agricultural Research CenterThis variety is a non-glutinous rice variety, with many white core grains, and high tolerance to hard grain milling. Koshikagura was bred from the progeny of a cross between Yamadanishiki and Hokuriku in Yamadanishiki is a Japanese major variety for sake brewing, and Hokuriku is a variery for staple food with useful characteristics for cultivation. From the F progenieswe selected one promising line and named Hokuriku sake and submitted the line to various locations for evaluating local adaptability, Hokuriku sake was offi cially registered in MAFF and in it was named as Koshikagura Agronomic characters of Koshikagura evaluated are as followsthe heading date is days earlier than Nipponbare and the ripening date is days earlier than that variety. Comparing to Nipponbarethe culm length is about cm longerthe panicle length is slightly shorter and the panicle number is slightly lessthe plant type of this variety is classifi ed into middle typethis variety has low tolerance to lodging. The grain shattering of Yamadanisiki, the parental variety, was improved in this variety. Grain yield is almost same as Nippionbare, it is enough for using for brewing sake. The thickness of brown rice is estimated to be about.mm and -kernel weight is estimated to be about g, and both of these values is slightly larger than common rice varieties for staple foodthis variety contains many white core grains. When rice is milled to %, percentage of crashed rice of Koshikagura is lower than Yamadanishiki. It reveals that Koshikagura have high tolerance to hard grain milling. The rate of water absoption was slightly lower than Yamadanishiki, and the titer of the malted rice is almost same as that variety. When brewing is conducted, both alcohol yield and the amino acidity are almost same as Yamadanishiki. Taste and fl avor of the sake brewed from Koshikagura are evaluated to different type to the sake brewed from Gohyakuman-goku or Yamadanishiki. So, the development of the new quality sake brewed from the fi nest rice which used Koshikagura is planned. Koshikagura is estimated to possess true blast resistance genespia. The fi eld resistances for both leaf and panicle blast is judged to be moderate resistancetolerance to sprouting is semi-hard, and cool weather tolerance is semi-weak. Koshikagura can be grown in a region from South-Tohoku area to Kyushu area of Japan for brewing sake Received November ; Accepted January Hokuriku Research Center, National Agricultural Research Center National Agricultural Research Center for Hokkaido Region National Institute of Crop Science Kagoshima Prefectural Institute for Agricultural Development

18 Director General Kiyoaki Maruyama Editorial committee Editor-in chief Seishi Ninomiya Deputy Editor-in chief Ryuichi Masubuchi Editor Masuo Ando Hiroshi Tanaka Takeshi Kimura Kenji Takahashi Nobuhiro Itokawa Shun'ichi Miyai Kazuo Terashima Editorial Secretariat Kaoru Uesugi Tel. URL.

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ñ{ï 01-65 191252005.2 19 *1 *2 *3 19562000 45 10 10 Abstract A review of annual change in leading rice varieties for the 45 years between 1956 and 2000 in Japan yielded 10 leading varieties of non-glutinous lowland