Table 3.

Taste sensor analysis and sensory evaluation of sake brewed with K901 and MC87-46.

		MC87-46	K901
Taste sensor analysis	Umami	9.86 ± 0.03	10.6 ± 0.03
	Saltiness	4.09 ± 0.05	3.98 ± 0.04
	Sourness	−6.29 ± 0.05*	−16.07 ± 0.03
	Bitterness	5.04 ± 0.01	5.42 ± 0.02
	Astringency	1.00 ± 0	0.91 ± 0.03
Sensory evaluation	Sweetness	3.90 ± 1.12*	1.75 ± 0.67
	Umami	3.00 ± 0.94	2.90 ± 0.82
	Body	3.20 ± 1.01	2.50 ± 0.79
	Sourness	3.80 ± 1.20*	2.40 ± 0.76
	Bitterness	2.30 ± 0.66	2.60 ± 0.82
	Aftertaste	2.70 ± 0.85	2.71 ± 0.85

Taste intensities were evaluated on a scale of 1 (weak) to 5 (strong) for the body (1 (thin) to 5 (thick)) and sweetness (1 (dry) to 5 (sweet)). Data are presented as mean values ± standard deviation (error bars) of three independent experiments. *p < 0.01, Student’s t test.