[Nature of ingredients].
Antioxidants. Protects cranial nerves and improves cognitive function. It is also a "tyrosinase inhibitor" that suppresses the production of melanin, which causes spots and freckles, and also absorbs ultraviolet radiation. Other well-known tyrosinase inhibitors in sake lees include arbutin and kojic acid.
Ferulic acid is a functional ingredient with strong antioxidant capacity, but in sake it exhibits bitterness, astringency and an unpleasant aftertaste. Normally, the unpleasant taste of ferulic acid is masked by the presence of 'ethyl ferulic acid' (which has the same functional properties as ferulic acid, but the bitterness and astringency are mild and mask the unpleasant aftertaste of ferulic acid) in the sake immediately after the top tank.
Incidentally, research has shown that a substance called ferulic acid ethyl ester (FAEE), which is contained in amazake made from both sake-kasu and rice malt, has a stress-relieving effect.
Rice koji amazake
Rice bran (bran pickles)
Cosmetics (whitening, UV protection)
Antioxidants in food products.
'Hacco to go!'
Japanese fermentation in Japanese bellies.