Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake

Sake, a traditional rice beverage from Japan, is brewed using four key ingredients: rice, water, a koji mold, and yeast. While sake is gaining popularity in the US market, there remains a significant knowledge gap regarding the best practices for sake production and how different methods impact the chemical and sensory aspects of American sake as well as its resemblance to traditional Japanese sake. This study compared 21 sake samples from Japan and the U.S., covering grades such as ginjo, diaginjo, junmai, and nigori. Out of total 209 features, 120 were significant aromatic compounds with esters (e.g., ethyl decanoate, hexyl hexanoate) and alcohols (e.g., isoamyl alcohol) dominating fruity and floral aromas. Key organic acids included lactic acid (510.9–1216 mg/L) and succinic acid (532.1–1010 mg/L), which were associated with umami and sourness. Sugar content varied (i.e., glucose (0.3–3.1 g/L) and maltose (0–4.6 g/L)) and contributed to sweetness. Sensory evaluations showed fruity, floral, and sweet sensory characteristics were linked with nigori and junmai diaginjo styles, which were most preferred by the trained panelists and were related to specific yeast choice. Whereas, bitterness, cereal, nutty, and soy-like attributes related to junmai and honjo̅zo̅ styles were less preferred. This comparative analysis between Japanese and American sake offers valuable insights for brewers, connoisseurs, and researchers, emphasizing the potential for innovation in sake production while honoring traditional practices.