Table 2. Analysis of HG-3-F2 for sake brewing.

Yeast strain	CO2 evolution (g)	General properties				Flavor components (mg/L)
		Sake meter	Alcohol (% (v/v))	Acidity (mL)	Amino acidity (mL)	Isobutyl alcohol	Isoamyl alcohol	Isoamyl acetate	Ethyl caproate
Evaluation of HG-3-F2 for small-scale brewing (200 g of total rice)
K901	60.0	−22.4	17.6	3.9	1.9	73.9	186.8	3.1	2.3
HG-3	28.8*	−85.7*	9.7*	4.2	2.0	51.8*	139.5*	1.1*	0.9*
HG-3-F2	59.2	−21.4	17.4	3.3†	2.0	46.9†	169.5†	3.5	1.5
Preliminary test for industrial-scale brewing (200 g of total rice)
KH-1	59.3	−40.9	17.0	2.9	1.6	76.2	130.1	3.8	1.0
HG-3-F2	58.6	−42.8	16.6‡	3.0	1.5	54.6‡	140.9	3.9	1.4‡
Industrial-scale brewing (300 kg of total rice)
HG-3-F2	ND	−1.8	16.6	2.2	1.5	33.6	142.7	2.6	2.1

For the tests using 200 g of total rice, the values are the average of three independent sake-brewing experiments. The product lots of raw materials (rice and koji) differed between the two experimental systems.

Industrial-scale (300 kg) production was conducted once only; hence, these results were not evaluated statistically.

ND: no data.

^* Significant difference, HG-3 compared with K901 (Student's t-test, p < 0.05).

^† Significant difference, HG-3-F2 compared with K901 (Student's t-test, p < 0.05).

^‡ Significant difference, HG-3-F2 compared with KH-1 (Student's t-test, p < 0.05).