Abstract
The palatability and physicochemical properties of sake and miso stored in a snow room for four months were evaluated. The storage conditions during the four months were an average temperature of 1.7°C and stable relative humidity of 96.9%. A statistical analysis was performed to compare the palatability and physicochemical properties of the products stored in the snow room with those stored under control and custom conditions. The principal component scores, showed a large difference between the snow room and the control and custom conditions, the contribution of the first principal component being high for sake. Miso produced a plot with equal distance among the three conditions. The results for sake and miso suggest that aging by snow room storage had a positive influence on the color tone, acidity, taste, sweetness and flavour.
