Amino-carbonyl reaction
アミノ・カルボニル反応あみの・かるぼにるはんのうThe amino-carbonyl reaction is a chemical process in which amino groups and carbonyl groups react with each other. This reaction plays an important role, particularly during the aging of sake. As sake ages, amino acids react with glucose, driving the Maillard reaction. As a result, the color of the sake deepens and a variety of aromas and flavors develop. The amino-carbonyl reaction also adds complexity and depth to the flavor of sake and contributes to improving its quality.