value was 0.988. In addition, DMTS-pp increased along with the
increase in Tsum. The correlation coefficient between DMTS-pp and
the MB staining ratio was 0.888. In addition, the absolute values of
the correlation coefficients between DMTS-pp and other analytical
values other than the sake meter were >0.8. The reason for these
high correlations was probably that a higher fermentation temperature
enhanced the digestion of rice in sake mash. Several variables
showed significant correlations to one another; therefore, it
was difficult to determine whether the MB staining ratio correlated
with the DMTS-pp value.