Amakara categories for type designation

Abstract

We determined the amakara (Dryness) categoriesof sake for type designation. Multiple regressionanalysis was applied to sensory evaluation scores bya trained panel and chemical data (R²=0.797).
We defined the following discriminant model ofamakara by simplification of the regression equation.
AV=G-A
AV: Amakara Value, G: Glucose (g/dl)
A: Total acidity (ml)
Karakuchi (DRY): AV<=0.2, Yaya karakuchi (Medium Dry): 0.3<=AV<=1.0, Yaya amakuchi (Medium Sweet): 1.1<=AV<=1.8, Amakuchi (Sweet): AV>=1.9
To verify this model, the calculated amakara values were compared with sensory intensities of amakara by two types of panels: one a panel withmuch experience of drinking sake (NRIB trainee) and the other a panel with little experience (Universitystudents). Amakara values correlated well tosensory intensities of amakara by both panels (R²=0.712, R²=0.757).