Table 4. Intensity rating scores of distilled soju (alcohol 25%, v/v) of various rice cultivars

	Appearance	Aroma								Taste				Mouthfeel
	Clear	Alcohol	Fruit	Flower	Acetone	Burnt	Nutty^*2)	Sweet	Sour	Bitter	Sweet	Umami	Sour	Burning sensation	Astringent
SK¹⁾	6.40^a3)	4.80^a	3.55^a	3.50^a	4.50^a	2.35^ab	2.85^b	4.00^a	2.65^a	4.05^a	4.40^a	3.80^a	2.90^a	4.65^a	3.30^a
SDJ	6.65^a	4.55^a	3.60^a	3.45^a	3.65^ab	2.05^ab	3.80^ab	4.30^a	2.65^a	4.40^a	4.20^a	3.60^a	2.65^a	4.40^a	3.35^a
BRM2	6.10^a	4.00^a	3.50^a	3.20^a	3.45^ab	2.00^ab	4.05^ab	4.40^a	2.95^a	3.70^a	4.35^a	3.90^a	2.90^a	3.85^a	3.40^a
GG-1	6.25^a	4.45^a	3.30^a	3.45^a	3.75^ab	2.30^ab	3.55^b	3.90^a	3.00^a	4.10^a	4.15^a	3.75^a	2.75^a	4.60^a	3.40^a
HAR-4	6.15^a	4.10^a	3.35^a	3.35^a	3.55^ab	1.80^b	3.35^b	3.85^a	3.00^a	3.55^a	3.80^a	3.55^a	2.70^a	4.45^a	3.35^a
CH	6.70^a	4.45^a	2.95^a	2.90^a	3.90^ab	2.25^ab	3.80^ab	3.65^a	2.65^a	3.80^a	3.75^a	3.30^a	2.55^a	4.30^a	2.90^a
MRC	6.15^a	3.85^a	3.25^a	3.70^a	3.35^b	2.10^ab	4.00^ab	4.00^a	3.05^a	3.80^a	4.15^a	3.60^a	2.60^a	4.40^a	2.60^a
IRM	6.25^a	3.80^a	2.65^a	2.70^a	2.95^b	3.05^a	5.00^a	3.90^a	2.20^a	3.65^a	3.40^a	3.75^a	2.80^a	4.05^a	2.90^a
MG	6.60^a	4.05^a	3.10^a	3.20^a	3.25^b	2.65^ab	4.90^a	3.70^a	2.60^a	3.60^a	3.80^a	3.55^a	2.60^a	4.15^a	3.05^a

SK, Samkwang; SDJ, Shindongjin; BRM2, Baromi2; GG-1, Guemgang-1; HAR-4, Hanareum-4; CH, Chohong; MRC, Mirchal; IRM, Irumi; MG, Migam.
^*Significantly differ at p<0.05.
Values are mean±SD (n=86). Different superscript letters within a column indicate significant differences at p<0.05 by Duncan’s multiple range test.