Table 1. Physicochemical characteristics ofdistilled spirits mash fermented using various rice cultivars

	Alcohol^***2) (%)	pH^***	Total acid^*** (%, Acetic acid)	Amino acid^*** (%, glycine)	Volatile acid^*** (mg/L, acetic acid)	Soluble solid^*** (°Brix)	Reducing sugar^*** (%, g/100 mL)
	SK¹⁾	19.13±0.55^ab3)	4.49±0.01^e	0.22±0.00^b	0.23±0.00^d	126.00±0.52^d	12.30±0.17^c	0.70±0.05^b
SDJ	18.80±0.20^abc	4.73±0.01^a	0.19±0.00^f	0.30±0.01^b	205.10±1.21^a	13.00±0.17^a	0.70±0.02^b
BRM2	18.70±0.26^bc	4.63±0.04^b	0.20±0.00^e	0.26±0.00^c	86.20±0.46^gh	10.90±0.17^e	0.07±0.00^h
GG-1	19.13±0.21^ab	4.59±0.02^bc	0.21±0.00^c	0.23±0.00^def	135.70±2.00^c	12.43±0.25^bc	0.38±0.04^d
HAR-4	18.83±0.29^abc	4.54±0.03^d	0.22±0.00^b	0.23±0.00^de	103.90±0.92^f	12.50±0.36^bc	0.12±0.04^gh
CH	18.40±0.35^c	4.76±0.02^a	0.19±0.00^g	0.31±0.09^a	111.80±0.69^e	12.70±0.00^b	0.16±0.04^g
SMM	16.57±0.40^d	4.34±0.02^f	0.23±0.00^a	0.22±0.00^ef	198.20±1.95^b	9.50±0.10^f	0.24±0.00^f
MRC	18.77±0.49^abc	4.54±0.02^d	0.21±0.01^de	0.22±0.00^f	83.70±1.56^h	11.50±0.10^d	0.31±0.01^e
IRM	19.37±0.06^a	4.61±0.00^b	0.21±0.00^cd	0.20±0.00^g	87.90±1.08^g	11.50±0.00^d	0.45±0.04^c
MG	19.33±0.12^ab	4.57±0.02^cd	0.23±0.00^a	0.26±0.00^c	71.80±3.08ⁱ	12.43±0.06^bc	0.98±0.03^a

SK, Samkwang; SDJ, Shindongjin; BRM2, Baromi2; GG-1, Guemgang-1; HAR-4, Hanareum-4; CH, Chohong; SMM, Saemimyeon; MRC, Mirchal; IRM, Irumi; MG, Migam.
^***Significantly differ at p<0.001.
Values are mean±SD (n=3). Different superscript letters within a column indicate significant differences at p<0.05 by Duncan’s multiple range test.