Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.

The article discusses research which examines the properties of late-maturing cooking rice Sensyuraku (SEN) for high-quality sake brewing. Topics discussed include presence of low protein content and sufficient grain rigidity as desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu, determining properties of SEN with respect to water-adsorption and enzyme digestibility using a Rapid Visco Analyzer (RVA), and analysis of protein content in rice.