[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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The relation between kinematic viscosity and years of storage of kokuto-shochu was investigated. A positive correlation between kinematic viscosity and years of storage was recognized in the measurement of kokuto-shochu which were stored 0.5-5 years in a stainless steel tank at ordinary temperatures. A similar tendency was recognized in the measurement of kinematic viscosity of awamori stored 1-15 years. When kinematic viscosities of kokuto-shochu or awamori stored 5-30 years were measured before and after distillation, no change in the kinematic viscosity by distillation was recognized. When kinematic viscosities of ethanol solution (25.05%v/v) kept 5.4 years in a glass bottle and immediately after dilution of ethanol (99.5%) with distilled water were measured, no difference in kinematic viscosity was recognized. From the results described above, we assume that the cause of the increase in kinematic viscosity of kokuto-shochu in proportion to years of storage in a stainless steel tank is the change in the composition of kokuto-shochu by chemical reaction and not a change in the ethanol-water cluster.

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Taru-sake is a Japanese sake characterized by the refreshing wooden aroma of Japanese cedar (Cryptomeria Japonica). In our previous study, we reported the isolation, identification, and the biochemical functions of the unique ingredients such as sesquiterpenoides, diterpenes, norlignanes, and ferulic acid, which were all derived from the cedar cask. Recently we reported the effect on the taste of oily food paired with taru-sake using a sensory test.
Owing to developing taste sensors with global selectivity, artificial taste sensors have been used instead of gustatory testing for the evaluation of five basic tastes for food and liquor. Therefore, the effect on taste of food paired with taru-sake was evaluated by means of human gustatory tests and also by the evaluation of taste intensity using a taste sensor. Taru-sake has been shown to increase umami intensity of steamed clams in a gustatory test, and the intensity values of various sea foods determined by the taste sensor were consistent with the above results from the gustatory test. Cedar wood extracts and taru-sake concentrates were substituted for taru-sake, and the umami increasing effect was evaluated with a taste sensor. The results indicate that the umami increasing effect results from non-volatile polar substances in taru-sake.

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