3-DG (3-deoxyglucosone)

3-DG (3-deoxyglucosone) is one of the intermediate products formed through the amino-carbonyl reaction (also known as the Maillard reaction). This compound plays an important role in the aging process of sake. 3-DG is produced by the reaction between sugars derived from rice starch and amino acids, and it contributes to a greater complexity of aroma and flavor. As aging progresses, the flavor of the sake deepens and its smoothness and richness increase, so 3-DG is attracting attention as a component that has a significant influence on the flavor and quality of sake.