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A new soy sauce and soy paste soybean variety, “Jinmi” was developed from the cross between HS12 (Jangyeobkong/Hwangkeumkong) and Mallikong by the soybean breeding team of the National Honam Agricultural Experiment Station in 2001. The preliminary, advanced, and regional yield trials for evaluation and selection were carried out from 1997 to 2000. Jinmi has a determinate growth habit, yellow seed coat, purple flower, gray pubescence, yellow hilum, and lanceolate to rhomboidal leaflet shape. Maturity date of “Jinmi” is 2 days later than the check variety, Mallikong. It has good seed quality for tofu, 100-seed weight being 23.0 g and resistance to lodging. It has also been identified to have resistance to soybean mosaic and necrotic symptom of soybean mosaic virus. The average yield of Jinmi in the regional yield trials for double cropping carried out for three years from 1999 to 2001 was 2.47 ton per hectare, which was 10 percent higher than the check variety “Mallikong”.
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