The behaviour of aroma components and free fatty acids in sake produced by the Sase and Yabuta methods with increasing top tank pressure of ginjo-unshu using high ethyl caproate-producing yeast was investigated. In the Sase and Yabuta methods, there was a tendency for the aroma components to decrease and the free fatty acids to increase with increasing top tank pressure, with a particularly marked decrease in isoamyl acetate and ethyl caproate in the 'blame' portion of the Sase method. These results suggest that it is difficult to maintain the aroma balance of the sake produced at high top-pressure in the initial stage of top-pressure.
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