Science-Based Evaluation and Visualization of Sake Flavors and Providing this Information to Consumers

Importance of the Topic

The diverse aroma and taste profiles of Japanese sake influence consumer preferences and purchasing decisions.
A clear, evidence-based representation of these flavor characteristics supports producers in communicating unique qualities and helps consumers select preferred products.

Objectives and Study Overview

This study analyzes and visualizes aroma and taste components of eleven sake varieties from three breweries in Kamikawa Taisetsu, Hokkaido.
Multivariate statistical techniques are applied to create a flavor map positioning each sake according to its sensory profile.

Methodology and Instrumentation

Aroma compounds were extracted via headspace sampling and quantified by gas chromatography–mass spectrometry; taste-related metabolites (sugars, amino acids, organic acids, nucleosides) were profiled using liquid chromatography–mass spectrometry.
Principal component analysis (PCA) was employed on the GC–MS and LC–MS data to reduce dimensionality and visualize sample distributions.

Used Instrumentation

• Gas chromatography–mass spectrometer (GC–MS) with headspace sampling
• Liquid chromatography–mass spectrometer (LC–MS)
• Statistical analysis software eMSTAT Solution™

Key Results and Discussion

• “Ginjo” aromas (ethyl hexanoate, isoamyl acetate) were prominent in Junmai Daiginjo and Ginjo styles, while base notes (isoamyl alcohol, isobutanol, 2-phenylethanol) dominated Yamahai and Junmai types.
• PCA score plots grouped sake by aroma similarities, linking specific volatiles to product clusters.
• Higher sugar levels characterized Ginjo/Daiginjo sake; Junmai and Yamahai variants contained elevated organic acids (citric, malic, succinic) and amino acids.
• Water hardness and koji type influenced fermentation: soft water and white koji increased acid and amino content.
• The combined flavor map, plotting taste depth (amino acids and organic acids) against aroma intensity (top and base notes), clearly differentiated all eleven sake products across a spectrum from light and highly fragrant to rich and less fragrant.

Benefits and Practical Applications

• Provides a visual tool for consumers to match sake profiles to personal preferences.
• Enables producers to standardize quality, guide brewing decisions, and highlight terroir influences.

Future Trends and Potential Applications

• Integrating texture, mouthfeel, and temperature effects into sensory models for a more comprehensive flavor map.
• Implementing real-time flavor monitoring during production to adapt to ingredient and environmental variations.
• Developing digital platforms that combine flavor maps with recommendation algorithms for personalized sake selection.

Conclusion

This work demonstrates a robust workflow combining GC–MS, LC–MS, and PCA for sake flavor characterization.
The resulting flavor map effectively distinguishes products by sensory attributes, supporting marketing strategies and informed consumer choice.

Reference

1. Fukushima Prefecture Sake Revitalization Strategy (2021)
2. National Research Institute of Brewing: Sake aromas and their sources (2011)
3. Akita O. et al., Aroma design of sake, Kagaku to Seibutsu, 29(9):585–592 (1991)
4. Saegusa S. et al., Taste characteristics of sake brewed in Tokyo, Bulletin, 8:35–48 (2013)
5. Hishinuma M. et al., Organic acids of sake, Journal of the Brewing Society of Japan, 61(12):1092–1097 (1966)