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It is necessary to determine the pyruvic acid concentration of the moromi-mash when filtering the moromi-mash,separating sake and cake from the moromi-mash,and when alcohol is added to the moromi-mash fermentation process.We found that a 0.956 correlation coefficient was obtained between the pyruvic acid concentration determined by the standard methods(enzyme reaction methods)and measurment of the optical density of the 3deoxyglucosone concentration in 61 commercial ginjo sakes.When ginjo-moromi-mash samples were filtered,a correlation coefficient of 0.933 was obtained between the pyruvic acid concentration determined by the standard methods and the measurment of 3-deoxyglucosone concentration.The use of the 3-deoxyglucosone concentration assay makes it easy to determine the pyruvic acid concentration of ginjo sake and ginjo-moromi-mashs.

Easy Measurement of the Pyruvic Acid Concentration in Ginjo-sake and Ginjo-Moromi-mash during Sake Making.