Sake Brewed from Purple-black Rice Using Saccharomyces cerevisiae Strains from Cherry Fruits

Wild yeast strains isolated from cherries were tested on their suitability for sake brewing from thepurple-black rice (colored rice). After the brewing tests on a small scale, one strain was selected on the basis of results from components and analysis and sensory evaluation. The combination ratio of purple -black rice to polished rice was also determined by a small-scale brewing test. The production of an off -flavor originating from the purple-black rice was reduced by lipase processing of the rice. Then a suitable condition for sake brewing with purple-black rice was determined, and a pilot-scale brewing with purple-black rice at the scale of 100 kg total rice was carried out. The purple-black rice sake was reputed to be excellent by sensory evaluation.