Sake Science: Amino Acids pt. 2 aroma

Here's the second part of my series on amino acids in sake, this time looking at the role they play in the formation of sake's distinctive aromas. Find out more about the banana-like isoamyl acetate found in ginjo aroma and the Maillard reactions that are important in aged sake, and see two sake that exemplify each. Sake in this video from: Hachinohe-shuzo https://mutsu8000.com/en/ Yoyogiku-jozo https://www.niigata-sake.or.jp/kuramo... 0:00 intro 2:13 higher alcohols 5:09 isoamyl acetate 9:52 role of natural selection 11:24 Mutsu Hassen Isaribi 13:47 the Maillard reactions and sotolon 17:20 Chibitagawa junmai daiginjo koshu #sake #japan #japanesesake #nihonshu #saketasting #sakescience #aminoacids #agedsake #mutsuhassen #chibitagawa #aromatic