Inorganic components

Inorganic components are mainly mineral constituents that play an important role in the raw materials and production process of sake. They include potassium, calcium, magnesium, and iron, which are supplied by ingredients such as rice and water. Inorganic components influence the flavor, mouthfeel, and overall character of sake. Because these components remain as ash after incineration, measuring how much inorganic matter a sake contains also serves as an important indicator for evaluating its quality and characteristics.