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Impact of koji-making time on sake quality analyzed using gas chromatography/mass spectrometry-based metabolite

Yoshihiro Tamada1, Natsuko Kaneko1, Takuya Asai1

  • 1Hakutsuru Sake Brewing Co., Ltd., 4-5-5 Sumiyoshiminami-machi, Higashinada-ku, Kobe, Hyogo 658-0041, Japan.

Journal of Bioscience and Bioengineering
|October 23, 2026
PubMed

Keywords:
ErythritolGas chromatography/mass spectrometry (GC/MS)Metabolite profilingRice kojiSake

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