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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Rice wine koji is an ancient Chinese fermentation that combines steaming, controlled incubation, and yeast fermentation to produce low‑alcohol rice wine.
Origin: Jiahu culture (c. 3000 BC) — Henan province, China
See full technique reference →During the koji stage, Aspergillus oryzae secretes α‑ and β‑amylases that hydrolyze rice starch into maltose and glucose, which are then fermented by yeast into ethanol, acetic acid, and other flavor compounds. The process requires precise temperature and time control to balance saccharification, fermentation, and safety.
Primary Reaction
Starch → maltose + glucose (α‑/β‑amylase) → ethanol + CO₂ (yeast fermentation)
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