Japanese sake is a traditional alcoholic beverage composed of a wide variety of metabolites, which give it many types of tastes and flavors. Previously, we have reported that medium-chain fatty acids contribute to a fatty odor in sake (Takahashi, K., et al., J. Agric. Food Chem., 62, 8478-8485, 2014). In this study, we have reanalyzed the data obtained using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The relationship between the chemical components in sake and specific organoleptic properties such as off-flavor and quality has been explored. This led to the identification of the type of chemical compounds present and an assessment of the numerous candidate compounds that correlate with such organoleptic properties in sake. This research provides important fundamental knowledge for the sake-brewing industry., (Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)