Non-fermentable sugars

Non-fermentable sugars are sugars that yeast cannot ferment and that therefore remain in the sake moromi (fermentation mash). After fermentation has finished, these sugars influence the flavor and mouthfeel of the sake, and they are regarded as an important element in producing its richness and sweetness. Typical non-fermentable sugars include isomaltose, panose, and kojibiose. These sugars contribute to the character and depth of flavor of a sake and help give it a more satisfying body.