Lipids

Lipids, in the broad sense, are a group of organic compounds that play important roles in living organisms. They include fatty acids, triglycerides (neutral fats), phospholipids, and steroids. Lipids are essential components of cell membranes and contribute to a range of physiological functions, such as energy storage, hormone synthesis, and signaling between cells. In sake, lipids are among the compounds produced when yeast and koji ferment sugars, and they can influence flavor and aroma. Lipids present in good balance are considered very important as one of the factors that determine the quality and taste of sake.