1956 年 51 巻 12 号 p. 916-915
1) We prepared a special sake mash, diminishing the percentage of koji used to 1/3 by volume. The mash fermentation was normal.
2) The contents of reducing sugars and amino acids were lower than in the ordinary mash.
3) The color of saké, made from this mash, was lighter and its taste was soft, in comparoon with the ordinary saké.