AKAZAKE (a traditional Japanese rice wine produced in the Kumamoto Prefecture) has a high sugar concentration and can be used for sweet seasoning instead of HONMIRIN (a sweet cooking rice wine). AKAZAKE and HONMIRIN were stored for 12 months; their pH, sugar content, and color value were measured monthly. After 6 months of storage, their amino acid content was measured by HPLC. Further, we evaluated their taste using a taste sensor system and performed a sensory evaluation. We analyzed the influence of storage at 5 and 25°C on the taste and flavor of AKAZAKE and HONMIRIN. The pH, color, and taste of AKAZAKE changed significantly at 25°C compared with 5°C. Therefore, we recommend that AKAZAKE be stored at temperatures lower than room temperature.
