However, the yeast contained within sakekasu carries out fermentation and the Maillard reaction between sugar and amino acids leads to its color changing from white to yellow then pink followed by brown, dark brown and black depending on temperature and time.
但し、含まれる酵素により熟成が進み、また、糖分とアミノ酸がメイラード反応し、温度、時間に比例し、白色→黄色→ピンク色→褐色→焦げ茶色→黒色となる。