Junmai-sweet sake (a sweet sake made from rice and rice
koji), which contained almost the same amounts of alcohol and reducing sugar as
mirin (a sweet seasoning containing much alcohol and reducing sugar), was developed by adding precooked rice to sake-mash prepared by using only rice and rice
koji.
The addition of culture liquid of
Rhizopus sp. as a part of brewing water lowered the pH value of the mash, and prevented the devlopment of turbidity on evaporation of alcohol.
Analysis showed that this sake contained much amino acids, succininc acid, malic acid and higher alcohols which constitute sake aroma.
The sake thus obtained could be used in cooking with the same effects of
mirin, giving good balance between sweetness and sourness, and was seemed suitable for seasoning and drinking.
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