Effect ofkojistarter on metabolites in Japanese alcoholic beverage sake made from the sake riceKoshitanrei

Abstract

In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. 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 koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.

Preventive Roles of Rice-koji Extracts and Ergothioneine on Anxiety- and Pain-like Responses under Psychophysical Stress Conditions in Male Mice

“…Our previous studies indicated that rice-fermented beverages and foods such as sake and sake lees, which are made from Aspergillus oryzae , could prevent psychophysical distress and nociception [ 8 , 9 ]. Sake lees is a byproduct generated in the production process of Japanese sake, while Rice- koji is a starter in the production of sake [ 10 ]; however, the beneficial effects of Rice- koji on psychological stress are unclear.…”

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

“…Other than water, the components of sake are derived from polished rice (white rice). The metabolites in sake associated with taste and aroma differ depend on the rice cultivar used for sake brewing (Ichikawa et al, 2019(Ichikawa et al, , 2020Yazawa et al, 2019). The properties of rice grains as a raw material for sake production can be also affected by the cultivation management of rice plants.…”

“…The sake rice cultivar "Koshitanrei" has been developed via genetic breeding in Niigata Prefecture, Japan, as a line that produces rice grains with improved processing properties in sake brewing (Anzawa et al, 2013;Ichikawa et al, 2019Ichikawa et al, , 2020Kobayashi et al, 2006;Sugawara et al, 2019). Although good progress has been made by breeding, it would also be useful to determine the impacts of cultivation management of rice plants on the sake brewing properties using its grains.…”

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

“…In recent years, various attempts to create delicate fermentation conditions have led to advanced fermentation efficacy and better food palatability [ 2 , 3 ]. Due to its advantages rice koji finds applications in industrial fields such as fermented foods and beverages and cosmetics [ 4 , 5 , 6 ].…”

“…It has also been reported to enhance the antioxidant activity of various other raw materials [22,23]. Currently, efforts are increasingly being dedicated to improve the quality of fermentation starters [4,24]. Previous study have shown a comparative metabolic study of Aspergillus and Bacillus, widely used in rice koji [25].…”