Table 4. The sensory evaluation of Makgeolli made with rice Koji and P. candidum rice flour Nuruk
| Component | K-11) | S-4 | T-value | P-value |
| Color | 7.0±1.492) | 6.7±1.16 | .502 | .622 |
| Flavor | 6.6±1.07 | 5.9±1.79 | 1.059*3) | .303 |
| Taste | 6.6±1.17 | 7.0±1.25 | -.739* | .470 |
| Overall perception | 6.6±1.17 | 6.9±1.20 | -.566 | .578 |
1)K-1, Makgeolli made with rice Koji ; S-4, Makgeolli made with P. candidum rice flour Nuruk.
2)All values are mean±SD.
3)*p<0.5.