Oligosaccharides

Oligosaccharides are a type of sugar made up of 2 to 10 monosaccharides bonded together, and they break down into monosaccharides through hydrolysis. In sake (seishu), oligosaccharides form part of the extract content (the dissolved solids in the sake) and, together with glucose, are mainly responsible for shaping its sweetness and flavor. Oligosaccharides also play an important role in the fermentation process, where they can influence the character of the sake by supporting yeast activity. In addition, because oligosaccharides are not easily digested and absorbed, they are attracting attention as a functional ingredient with a beneficial effect on gut health.