Sugars (Toui)

Sugars (toui) are an important component in the sake brewing process. They are found mainly in the moromi (fermentation mash) and are produced during fermentation. The sugars in refined sake are mostly glucose, along with small amounts of oligosaccharides such as maltose, isomaltose, panose, and isomaltotriose. Sugars contribute to the sweetness and richness (koku) of sake and are also used to adjust its flavor. In the production of zojoshu (sake with added brewing alcohol and other additives), starch syrup or glucose may be added to balance the taste. This makes the sake easier to drink and improves its flavor, resulting in a sake with characteristics that appeal to consumers.