抄録
For the characterization of Japanese sake, the trace-element composition and isotope ratio of the light elements of the sake (rice wine) were analyzed by means of an inductively coupled plasma atomic emission spectroscopy/mass spectrometry and isotope ratio mass spectrometry with the aim of chemical characterization of sake related to their origins and grades. The origin of trace elements in sake was investigated by comparing the trace-element composition between sake and water for brewing sake. It was found that the hydrogen stable isotope ratio of sake shows a latitude effect, which is related to that of the river water and groundwater of the surrounding area. Certain trace elements, such as V and Sr, were related to the geological origin of the water source, indicating the region of the brewery. We have discovered that certain trace elements are related to the rise polishing ratio, which determines the quality of Japanese sake, which is hence useful for evaluating the sake’s grade. Specially designated sake (Tokutei meisho-shu) and regular sake (Futsu-shu) could be distinguished by combining the use of the isotope ratios of hydrogen and carbon. Consequently, the present study has demonstrated the effectiveness of trace-element composition and isotope ratio of light elements for the chemical discrimination of factors directly linked to the sales price of Japanese sake, i.e., the rice-polishing ratio, the region of breweries and the addition of brewing alcohol into sake.
