Tenkato (invert sugar)

Tenkato (invert sugar) refers to a mixture of glucose and fructose produced when sucrose is hydrolyzed by specific enzymes or acids. This process is called "inversion" (転化, tenka). When one molecule of sucrose is broken down into one molecule of glucose and one molecule of fructose, the result is a sugar with increased sweetness and a different flavor profile. In sake production, invert sugar is sometimes used to bring out sweetness and richness (koku) in the sake, and its influence is especially noticeable in sweet (amakuchi) sake and in sake with a fruity aroma.