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Yoshitsugu IEMURA,Kouhei KATAOKA and Shodo HARA (General Institute of Kiku-Masamune Sake Brewing Co.,Ltd.,1-8-6 Uozakinishimachi,Hi gashinada-ku,Kobe,Hyogo 658) The laboratory-scale sake mashing was carried out using rice of various polishing ratio; 70%,80% and 90%.Amino acidity of sake mash was the lowest at polishing ratio 90%, in spite of high protein content of polished rice.To elucidate its mechanism, the balance of nitrogen in sake mash was investigated,and results described below were obtained. More than 50% of nitrogen released from koji and steamed rice was taken in yeast cells in sake mash.The amount of nitrogen released from both koji and steamed rice was the largest at polishing ratio 90%, whereas, the amount of nitrogen taken in yeast cells was about 1.5 times as large at polishing ratio 90% as that at polishing ratio 70%. Consequently the nitrogen concentration of liquid phase was lowest in sake mash at polishing ratio 90%. The cell concentration of yeast in sake mash at polishing ratio 90% was 2.5 times as high as that at polishing ratio 70%,whereas the amount of nitrogen per dry weight of yeast was about the same regardless of polishing ratio, though the dry weight per 108 yeast cells at polishing ratio 70% was 1.7 times as high as that at polishing ratio 90%. From these results, it was comprehensible that the amount of nitrogen taken in yeast cells in sake mash was the largest at polishing ratio 90%.

Effects of the Polishing Ratio of Rice on Nitrogen Content of Sake Mash