Macromolecular substances

Macromolecular substances (高分子物質, kobunshi busshitsu) are large molecules formed when a great many smaller molecules are linked together. Examples include starch and protein, which are made up of many sugars and amino acids bonded together. Macromolecular substances also play an important role in sake brewing. Starch in particular is a basic component of sake, because it is converted into alcohol during fermentation of the rice by yeast. The properties of these substances affect the flavor and mouthfeel of sake, making them a factor that influences its quality and taste.