Isoamyl acetate

Isoamyl acetate is one of the key components of ginjo-ka (the fragrant aroma characteristic of Ginjo sake) and is notable for producing a banana-like, fruity aroma. This aroma is produced mainly through fermentation by certain yeasts, particularly Kyokai No. 6 yeast. Isoamyl acetate enriches the flavor of sake and gives drinkers a vibrant, elegant impression, so it plays an important role especially in Ginjo and Daiginjo sake. The fruity aroma also pairs well with food and is favored by many sake enthusiasts.