Monosaccharides

Monosaccharides are the simplest form of sugar, such as glucose and fructose, and cannot be broken down into smaller sugars. They are the basic building blocks of carbohydrates and play a very important role in yeast fermentation and in the sake-brewing process. In sake brewing, the starch in rice is saccharified by enzymes, ultimately producing monosaccharides such as glucose and fructose. Yeast converts these monosaccharides into alcohol and carbon dioxide, so they have a significant influence on the quality and flavor of the sake.