Molecular weight

Molecular weight is a numerical value that indicates the relative weight of the atoms making up a molecule, expressed in comparison with the weight of a carbon atom, which is set as the standard at 12. It is calculated from the types of atoms that make up the molecule (for example, carbon, oxygen, and hydrogen) and their atomic weights. In sake, the molecular weights of components derived from yeast and koji play an important role, as they influence fermentation and flavor. Understanding molecular weight allows a deeper exploration of the components of sake and the balance of its aroma and taste.