Abstract
Ginjyo-shu was produced with mash fermentation at a low temperature using rice of a polishing yield below 50% and an exclusive yeast. We examined the fermentation temperature and sulfur compounds accumulated in yeast cells using rice of 70% of polishing yield and Kyokai No.7. In this study we used rice of 50% of the polishing yield and various sake yeasts. As a result, the characteristics of much of the intracellular SAM of yeast at a low temperature mash were common to those of sake yeast.
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