Ethyl caproate

Ethyl caproate is one of the key components of ginjo aroma (ginjo-ka), the fruity, elegant fragrance associated with Ginjo sake. It gives rise to a fruity and showy aroma reminiscent of apples and flowers. It is most often produced during fermentation by certain yeasts, particularly double-digit yeast strains, and is therefore abundantly present in Ginjo and Daiginjo sake. This compound is regarded as an element that enhances the quality of sake and gives those who drink it enjoyment and richness.