Amylose

Amylose is a high-molecular-weight compound made up of glucose units linked in a straight chain, and it is one of the main components of starch. The starch in Japanese non-glutinous rice (uruchimai) contains roughly 20% amylose. Amylose does not dissolve easily in water and has a relatively high gelatinization temperature. In sake brewing, the amylose content of the rice affects the quality and flavor of the sake. Together with amylopectin, it is an important constituent of starch, and in sake brewing in particular, the ratio between the two has a major influence on the texture and mouthfeel of the sake.