Table 4.
Sugar concentrations in commercial sake.
| Region | Ethanol (%) | Sugar concentrations (mM) | ||||
|---|---|---|---|---|---|---|
| Panose | Fructose | Isomaltose | Glucose | |||
| A | Kyoto | 5 | 4.4 ± 1.3 | 14.1 ± 2.1 | 11.1 ± 1.2 | 28.0 ± 3.6 |
| B | Kyoto | 10 | 1.6 ± 0.3 | 7.9 ± 1.5 | 4.3 ± 0.8 | 21.1 ± 4.3 |
| C | Aichi | 15 | 1.0 ± 0.3 | — | 5.8 ± 0.5 | 26.3 ± 5.2 |
| D | Hyogo | 16 | 1.1 ± 0.2 | — | 6.4 ± 0.8 | 35.6 ± 7.6 |
Commercially available sake with an ethanol concentration between 5 to 16%. Data are presented as mean values ± standard deviation (error bars) of three independent experiments.