To compare the components in the sake fermented by Kyokai No.9 (K-9) with that by No.10 (K-10), we analyzed tie sake presented to the sake contest. It was found that the content of n-propyl alcohol and the ratio of A/13 (
i-amyl alcohol/
i-butyl alcohol) and 13/13 (
n-propyl alcolol/
i-butyl alcohol) in the sake fermented by K-10 were greater than that of K-9. With the principal component analysis, five principal components (1 st component means
n-propyl alcohol) were extracted. We also found that the ratioes of higher alcohols were clearely different from K-9's and K-10's in two small scale fermentation tests. Through this analysis, we can divide sake by K-9's and K-10's.
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