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Title;The Characteristic of the Moromi Mash Fermentation Used in Koji Made by the Method of Traditional Awamori Production 'Si-
Abstract;It appeared that characteristic of moromi mash fermentation used in koji made by rice steeping in si-jiru, which was not carried out from 1960. Alcohol concentration of moromi mash fermentation used of koji made by si-jiru process was 16.7%, 2% lower than that of usual one. They contained 1.5% reducing sugar in mash at the end of fermentation. The amount of yeast was also lower than that of usual one. Free amino acids content in the moromi mash were 700mg/l and half of the usual one. On the other hand, aroma compound such as higher alcohol and ester increased formation in the mush. The A/B ratio of moromi was 2.5 and the ratio of usual one was 1.8. It was found that the moromi mash fermentation in the koji made by si-jiru method contained high aroma compound and were fragrant. But alcohol concentration in their moromi mash was lower than that of usual one. (author abst.)