TOMIN SAKE COMPANY, Inc. (Takaoka City, Toyama Prefecture; President: Tatsuro Maekawa), a group company of ours, conducted verification on the effectiveness of our proprietary liquid freezing technology “Toumin” in suppressing quality deterioration of freshly pressed raw sake.

TOMIN SAKE COMPANY, Inc. (Takaoka City, Toyama Prefecture; President: Tatsuro Maekawa) investigated whether there was a difference in the concentration of isovaleraldehyde—a major component of the off-flavor known as “namahinekka” (raw, stale aroma) in unpasteurized sake—when using our commercially available liquid-chilled products, “Nanbu Bijin Super Frozen Instant-Chilled Junmai Daiginjo Nama Genshu” and “Nanbu Bijin Super Frozen Instant-Chilled Tokubetsu Junmai Nama Genshu,” compared to standard refrigerated storage. The results confirmed that for both the Junmai Daiginjo and Tokubetsu Junmai, concentrations after six months of storage were suppressed to 1/4 to 1/5 of those in refrigerated samples. The frozen raw sake Junmai Daiginjo remained below the threshold (below the limit detectable by humans) even after six months of storage. This indicates that, while individual perceptions may vary, generally, the raw aging odor is not detectable even after six months of storage. 

 

■Future Developments

Rational chemical analysis has also confirmed that Frozen Fresh Sake allows consumers to enjoy the freshness of freshly pressed sake for an extended period.

“Frozen” may possess unknown freshness-preserving properties, and we will continue striving to further enhance the quality of our fresh sake.

 

■For more details, please see the press release.

https://prtimes.jp/main/html/rd/p/000000001.000150567.html

 ■For details on Frozen Fresh Sake, please visit the URL below.

https://technican.co.jp/tomin-nama-sake/

 

We conducted verification on the quality degradation suppression effect of freshly pressed unpasteurized sake frozen using the “Frozen Sleep” technology.