Abstract
We determined the amakara (Dryness) categoriesof sake for type designation. Multiple regressionanalysis was applied to sensory evaluation scores bya trained panel and chemical data (R2=0.797).We defined the following discriminant model ofamakara by simplification of the regression equation.AV=G-AAV: Amakara Value, G: Glucose (g/dl)A: Total acidity (ml)Karakuchi (DRY): AV<=0.2, Yaya karakuchi (Medium Dry): 0.3<=AV<=1.0, Yaya amakuchi (Medium Sweet): 1.1<=AV<=1.8, Amakuchi (Sweet): AV>=1.9To verify this model, the calculated amakara values were compared with sensory intensities of amakara by two types of panels: one a panel withmuch experience of drinking sake (NRIB trainee) and the other a panel with little experience (Universitystudents). Amakara values correlated well tosensory intensities of amakara by both panels (R2=0.712, R2=0.757).
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