In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice. Rice- is made from the steamed rice by using starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, and . Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the starter. Thus, in addition to rice cultivar, starter plays an important role for establishment/maintenance of the quality of the final product.
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http://dx.doi.org/10.1080/09168451.2020.1763154 | DOI Listing |
Mass Spectrom (Tokyo)
December 2024
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Many previous studies have reported various phospholipids and elements that affect sake production; however, it seems to be challenging to investigate individual types in each rice variety due to their high diversity, not to mention their distribution patterns. Since its introduction, mass spectrometry imaging (MSI) has gained attention in various fields as a simple compound visualization technique. The current study highlights the progress of powerful MSI in comprehensively analyzing phospholipids and minerals in brown rice for sake production.
View Article and Find Full Text PDFMycoscience
May 2024
Department of Bioengineering, Nagaoka University of Technology.
Sake is a Japanese alcoholic beverage produced by fermenting steamed rice and (a culture of on steamed rice) with sake yeast, a strain of Sake yeast strains are important for maintaining product quality and process efficiency. In this study, a strain from Muramatsu Park, Gosen City, Niigata Prefecture was isolated using a loop-mediated isothermal amplification (LAMP) assay. The yeast strain was cultured using the mass spore-cell/cell-cell mating method with a sake yeast haploid.
View Article and Find Full Text PDFWellcome Open Res
September 2024
Sociology/CSSM, University of Helsinki, Helsinki, Uusimaa, Finland.
J Biosci Bioeng
November 2024
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan. Electronic address:
J Sci Food Agric
January 2025
Department of Food Science, Ishikawa Prefectural University, Nonoichi, Japan.
Background: Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H-ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity.
Results: Water-soluble components with a molecular weight of less than 3000 contributed more than 90% to H-ORAC of sake by measuring the ultrafiltered fraction.
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