Carbohydrates

Carbohydrates are a group of organic compounds that includes sugars and compounds with structures similar to them. They include monosaccharides (for example, glucose), disaccharides (for example, sucrose), and polysaccharides (for example, starch). In sake, the main sugars are converted into alcohol by yeast during fermentation, so carbohydrates play an important role in sake production. The starch in rice is saccharified during brewing and is ultimately converted by yeast into alcohol and carbon dioxide. Through this process, carbohydrates contribute to the flavor and aroma of sake.