Higher alcohols (koukyu alcohol)

Higher alcohols (koukyuu arukoru) is a general term for alcohols whose molecules contain three or more carbon atoms. They are produced together with ethyl alcohol during the production of fermented beverages, including sake. Examples include n-propyl alcohol, isobutyl alcohol, and isoamyl alcohol, which are important components that give distilled spirits and fermented beverages their characteristic aroma and flavor. Together with esters, higher alcohols make up the aromatic components of sake and have a significant influence on its overall taste and body.