Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity.

Flavor components, especially isoamyl acetate and ethyl caproate, are important for the quality of sake.A special technique called ginjozukuri, which uses highly polished rice and low temperature fermentation, is usually used to brew sake rich in these esters.It is not easy, even with this technique, to brew rich-flavored sake.It is therefore important to breed a yeast strain producing flavor components at high levels in the sake mash.Wehave