Sake Science: Amino Acids pt. 3 Off Notes
Want to learn more about where some of the undesirable aromas and flavors come from in sake? Watch this video to find out the role amino acids can play in their formation. I also present a few different sake, including two that I intentionally tried to turn bad -- with some surprising results! The "good" sake presented in this video is from Murai-jozo in Ibaraki: https://www.komei.co.jp/index.html 0:00 intro 0:41 ethyl carbamate 6:02 sake made with low-urea yeast 10:33 isovaleraldehyde 14:25 namazake stored at ambient temp. 18:26 Strecker degradation 21:05 polysulfides 25:10 lightstrike 29:48 lightstruck sake #sake #japan #japanesesake #nihonshu #sakescience #offnotes #aminoacids
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Sake Science: Amino acids pt. 1 -- Taste
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Sake Science: Organic Acids Pt. 1
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Sake Science: Amino Acids pt. 2 aroma
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