We attempted to improve the pungent sour taste of sake which comes from malic acid high-producing yeast, employing malolactic fermentation (MLF) with Lactobacillus paracasei No. 8 isolated from yamahaimoto, a conventional seed mash of sake brewing.
In the main mash of sake using malic acid high-producing yeast co-existing with Lactbacillus paracasei No. 8, we experimentally confirmed the optimum conditions for which MLF can be performed with alcohol fermentation in the main mash process.
As a result, we established a method for brewing refined sake with a smooth, rich, and refreshing astringency.