Polysaccharides (Tarui)

Polysaccharides are high-molecular-weight compounds formed by the bonding of dozens to thousands of monosaccharides (simple sugars). In sake brewing, the starch in rice and rice koji is broken down by enzymes into sweet-tasting components, which contribute to fermentation. Besides serving as an energy source in the body, polysaccharides are an important factor influencing the mouthfeel and flavor of sake. These polysaccharides enrich the taste of sake, creating body and umami.