Abstract
Several laboratory scale brewings were carried out to obtain sake with low urea contents, by adding some inorganic salts to moromi mash.Results are as follows:1) The addition of KH2PO4 and MgSO4 to moromi mash was effective to reduce urea contents in sake.2) In case of using both KH2PO4 and MgSO4 in combination, MgSO4 was effective only under low concentration of KH2PO4 (1mM).3) All of the sake brewed under the addition of 4 mM KH2PO4 by 6 strains of yeasts had lower urea contents as compared with the control brewed without addition.4) Urea contents in sake brewed with 4-8 mM KH2PO4 were reduced by 24-64% as compared with the control. Although several sake components were changed, their sensory evaluation was meaningless.
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