Original extract (gen ekisubun)

Original extract (gen ekisubun) is an index of the total amount of dissolved components in sake and in its moromi (fermentation mash) liquid. In addition to the extract content (ekisubun) contained in the moromi liquid or the finished sake, it includes the amount of glucose that has been converted into alcohol. Specifically, it is calculated with the following formula: original extract (%) = extract (%) + alcohol content (degrees) x 1.5894. Original extract is one of the factors that greatly influence the taste of sake, and it is also an important indicator of sake quality.