Description
Amazake is a sweet, low‑alcohol beverage produced by enzymatic saccharification of steamed rice with Aspergillus oryzae (koji).
Technical
During incubation at 55–60 °C, Aspergillus oryzae secretes α‑amylase and glucoamylase, which hydrolyze amylose and amylopectin into glucose, maltose, and maltotriose. The process is pH‑dependent, with optimal activity at pH 4.5–5.0, and is halted by temperatures above 65 °C that denature the enzymes and by prolonged fermentation that allows lactic acid bacteria to dominate.
Science
Primary Reaction
Starch → Glucose + Maltose + Maltotriose (α‑amylase + glucoamylase hydrolysis)
Sensory Profile
Aroma ()
sweetriceymildwarmtoastyfermentedearthy
Origin & History
Civilization