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/10.1080/09168451.2020.1763154DOI Listing

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