Amylopectin

Amylopectin is a high-molecular-weight compound with a branched structure of glucose units, found mainly in plant starch. Starch consists of two components, amylopectin and amylose, and plays an important role in sake brewing. In non-glutinous rice (uruchimai), about 80% of the starch is amylopectin, while in glutinous rice (mochimai), all of the starch is amylopectin. Rice with a high amylopectin content saccharifies readily and is regarded as an important factor in the fermentation process of sake. It influences the sweetness and texture of the sake and helps balance its flavor.