In the present study, daiginjyo-sake making tests on a small scale were conducted using 40% polishing ratio rice to reveal the relationship between the flavor compounds in daiginjyo-sake and the meteorological conditions during grain filling and the enzyme digestibility of steamed rice. The concentration of ethyl caproate, alcohol concentration, sake meter, glucose concentration in the produced sake and fermentation rate showed significant correlations with the gelatinization temperature of the material raw rice, the enzyme digestibility of steamed rice grains, and the temperature during the grain filling of rice. When the temperature during grain filling of Yamadanishiki was lower and the enzyme digestibility of steamed rice grain was higher, the concentration of ethyl caproate in sake was higher. This result tends to be similar with the previous statistical analysis of Annual Japan Sake awards. The concentration of ethyl caproate in sake produced using rice cultivars with high enzyme digestibility of rice and slow fermentation rate was higher than those with low enzyme digestibility of rice and fast fermentation rate. The present study indicated that the meteorological conditions during rice grain filling cause the change in digestibility of sake rice and fermentation rate, and have considerable influence on the ethyl caproate concentrations in daiginjyo-sake.

We examined distillation curves of volatile compounds by fractionated distillatory solution on sweet potato shochu which used the purple type or orange type of sweet potatoes. Alcohol of the distillate rose as the alcohol of the moromi became higher during the first half of distillation. In sweet potato shochu made from the purple type of sweet potato, diacetyl was the top type at the start of the distillation curve, and the smell of diacetyl was strongly felt from the first half of distillation. β-Ionone was the top type at the start of the distillation curve, and the smell of β-Ionone was strongly felt from the first half of distillation in sweet potato shochu made from the orange type of sweet potato. The collection of the first half of distillation is one of the manufacturing methods that increases the concentration of diacetyl and β-ionone.