Reduction (kangen)

Reduction (kangen) is a chemical reaction in which a substance combines with hydrogen or gains electrons. In sake brewing, it plays an important role in the reactions carried out by microorganisms such as yeast and lactic acid bacteria. For example, reduction reactions can influence the aroma and flavor of sake and may be one factor that brings out fruitiness. In sake, an excessive reduced state can also produce a distinctive aroma known as "kangen-ka" (reduction aroma). In this way, reduction is an important element in shaping the flavor and character of sake.