Sensory Evaluation and Sake-Brewing Conditions of Unpasteurized Sake Namashu and Namachozoshu

Abstract

In May and November, 1996, the 8 judges evaluated sensory quality of namashu and namachozoshu made in Fukuoka. Saga. Nagasaki prefectures. Overall sensory evaluation of them in May or November, was found to be correlated with their cleanness, freshness, and namahineka. Among sake components, overall sensory evaluation was correlated with amino acidity in 0.501 correlation coefficient for namashu and 0.485 for namachozoshu at 1% significant level.
But overall sensory evaluation was not correlated with production conditions such as polishing ratio of rice, yield of sake cake or alcohol. The growth of hiochi lactobacilli was observed in 18%of namashu 6 months after microfilteration and in 53% of that without microfilteration.