Table 2. Organic acid contents of distilled spirits mash fermented using various rice cultivars

	Organic acids (mg/100 mL)
	Malic^***2)	Lactic^***	Acetic^***	Citric^***	Succinic^***
SK¹⁾	11.78±1.88^de3)	13.21±2.03^ef	12.23±2.35^d	18.25±2.13^cd	28.28±4.40^e
SDJ	16.61±1.72^c	39.12±2.90^a	33.38±2.50^a	28.87±7.94^bc	37.06±2.30^d
BRM2	17.68±1.94^c	25.49±2.88^c	14.96±3.22^cd	26.93±1.96^bc	53.49±4.01^c
GG-1	17.89±2.22^c	19.06±1.72^d	20.14±2.59^bc	26.89±2.75^bc	42.80±1.98^d
HAR-4	14.42±2.73^cd	15.54±3.25^de	15.07±3.70^cd	21.13±6.82^cd	35.48±9.56^d
CH	16.93±3.88^c	24.72±2.34^c	22.77±4.34^b	27.00±4.15^bc	36.87±2.98^d
SMM	11.90±0.64^de	10.68±1.02^f	14.42±1.65^d	11.86±1.76^d	23.23±0.68^e
MRC	9.63±0.89^e	14.08±1.05^ef	9.69±1.81^d	17.60±1.58^cd	22.96±1.42^e
IRM	29.65±3.81^a	39.15±3.38^a	25.70±3.51^b	33.00±11.45^b	75.42±3.63^a
MG	25.03±3.75^b	34.24±2.78^b	22.51±3.75^b	49.63±7.94^a	66.68±4.06^b

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.