We have studied on the Saké brewing, using refined Water, which is prepared with ion exchange resin When refined Water was used, no irregular states were observed on the resolution, saccarification and ferm-entation of Saké mash. This water refining method was found to be fit for the brewing with using bad source water.
We studied on the constitution of the nitrogen compounds and amino acids using six samples of Mirin, brewed by different makers. Nitrogen compounds take an important part in the taste of Mirin. The constitution of the nitrogen compounds determined with A. Hiller & D. D. Vanslyke methods is as follows: Total water soluble-N; 36.5 mg %-97.9 mg% Protein-N; 3.9 mg%-17.3 mg% Peptide-N; 0mg%-5mg% Amino-N; 18.3mg%-75mg% Formol-N; 17.5mg%-57.1mg% We found a great difference in the amount of four fractions of nitrogen compounds among six samples of Mirin. The constitution of amino acids was estimated by Pulp-disc Bioassy methods. We found great differences in the amount of each amino acid amorg six samples, and that these amino acids are distributed in following three groups; A group, Amino acids 10%: Leucine, Isoleucine, Glutamic acid, and Arginine. B group, Amino acids 10%-5%: Phenylalanine. Tyrosine, Lysine, Alanine, Valine, and Asparginic acid. C group, Amino acids 5%: Froline, Serine, Glycine, Tryptophan Methionine, Threonine, and Histidine.