Presentation Information
[2Brew-04]Impact of geographical origins and meteorological conditions on the brewing characteristics of Yamadanishiki sake rice
○Ayaka Kinoshita1, Taisei Yuyama2, Sengjae Yun3, Takuji Kobayashi1, Yuko Komatsu1, Asuka Hirayoshi1, Kazuhiro Iwashita1,2,3 (1. NRIB (Japan), 2. Sch. Integr. Sci. Life, Hiroshima Univ. (Japan), 3. Sch. Eng., Hiroshima Univ. (Japan))
Keywords:
Metabolome,UPLC-Q/TOF-MS,Fermentation,Sake,Geographical origin
[Background]
The growing regions of sake rice has long been acknowledged as a significant determinant of sake quality much like what is seen with wine terroir. Variations in growing regions are attributable to differences in climate, soil, water and cultivation methods. The impact of these factors on sake rice has been the subject of extensive analysis; however, the effects on the produced sake have been constrained.
Yamadanishiki is recognized as one of the most suitable sake rice cultivars to produce premium sake and most highly demanded cultivars harvested in various regions in Japan, thus recognizing the distinctiveness of the growing regions is crucial for effective branding and for refining brewing process.
[Purpose]
Here, we use sake metabolome analysis combined with ultra-high-precision laboratory-scale koji making and small-scale sake brewing to investigate the effect of rice growing regions on the sake production process and its metabolome. In this study, 34 samples of Yamadanishiki were collected from various regions from 2018 to 2021 and brewed at laboratory scale using sake rice polished to 50% and 1801 yeast strain following the commonly used style of ginjo-shu, a kind of premium sake.
[Results]
Rice koji enzyme activities, general sake analysis and volatile composition were determined. The results showed a large variation in amino acid content, rice-koji enzyme activities (α-amylase and acid carboxypeptidase), and ethyl caproate content among the growing regions over more than three years suggesting these analytical values are susceptible to growing regions of sake rice.
To investigate the relationship among the meteorological factors in the growing regions, sake metabolome obtained with UPLC-Q/TOF-MS and the other analytical items, multi-block orthogonal component analysis (MOCA) was performed. Meteorological data of each growing region was obtained from the Agro-Meterological Grid Square Data, NARO. 11 collected and calculated variables (e.g. average temperature, sunshine hours, wind speed) were averaged over 5-, 10- and 30-day windows around heading period. The results obtained from MOCA suggest higher values of average temperature, wind speed, and downward longwave radiation around the rice heading period are associated with higher levels of amino acids and dipeptides in sake and lower levels of sugars in the sake produced.
[Conclusion]
Together, these findings provide a data-driven framework for describing regional characteristics of Yamadanishiki growing regions and the corresponding features of sake. Such an approach may serve as a foundation for future applications in rice breeding, sake brewing strategies and the development of scientifically grounded narratives for communicating regionality in sake to consumers.
The growing regions of sake rice has long been acknowledged as a significant determinant of sake quality much like what is seen with wine terroir. Variations in growing regions are attributable to differences in climate, soil, water and cultivation methods. The impact of these factors on sake rice has been the subject of extensive analysis; however, the effects on the produced sake have been constrained.
Yamadanishiki is recognized as one of the most suitable sake rice cultivars to produce premium sake and most highly demanded cultivars harvested in various regions in Japan, thus recognizing the distinctiveness of the growing regions is crucial for effective branding and for refining brewing process.
[Purpose]
Here, we use sake metabolome analysis combined with ultra-high-precision laboratory-scale koji making and small-scale sake brewing to investigate the effect of rice growing regions on the sake production process and its metabolome. In this study, 34 samples of Yamadanishiki were collected from various regions from 2018 to 2021 and brewed at laboratory scale using sake rice polished to 50% and 1801 yeast strain following the commonly used style of ginjo-shu, a kind of premium sake.
[Results]
Rice koji enzyme activities, general sake analysis and volatile composition were determined. The results showed a large variation in amino acid content, rice-koji enzyme activities (α-amylase and acid carboxypeptidase), and ethyl caproate content among the growing regions over more than three years suggesting these analytical values are susceptible to growing regions of sake rice.
To investigate the relationship among the meteorological factors in the growing regions, sake metabolome obtained with UPLC-Q/TOF-MS and the other analytical items, multi-block orthogonal component analysis (MOCA) was performed. Meteorological data of each growing region was obtained from the Agro-Meterological Grid Square Data, NARO. 11 collected and calculated variables (e.g. average temperature, sunshine hours, wind speed) were averaged over 5-, 10- and 30-day windows around heading period. The results obtained from MOCA suggest higher values of average temperature, wind speed, and downward longwave radiation around the rice heading period are associated with higher levels of amino acids and dipeptides in sake and lower levels of sugars in the sake produced.
[Conclusion]
Together, these findings provide a data-driven framework for describing regional characteristics of Yamadanishiki growing regions and the corresponding features of sake. Such an approach may serve as a foundation for future applications in rice breeding, sake brewing strategies and the development of scientifically grounded narratives for communicating regionality in sake to consumers.
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