S0601-2-6 Effect of Vacuum Drying of Steamed Rice on Sake Taste

Abstract

The effect of vacuum drying of steamed rice on sake taste was studied. Aspergillus oryzae grown up on steamed sake rice was used to make Japanese Sake. Drying of steamed sake rice by vacuum technique was done instead of traditional drying. The taste of Japanese Sake made by this vacuum drying was drastically changed in comparison with that of traditional sake.