Description
Fermentation using Aspergillus oryzae to break down starches into sugars and other compounds.
Technical
Koji-kin breaks down starches into sugars, amino acids, and other compounds, producing lactic acid, acetic acid, and other flavor compounds through fermentation.
Science
Primary Reaction
Enzymatic hydrolysis and microbial fermentation
Sensory Profile
Aroma ()
umamisweettangyearthynuttysavory
Wine Analogy
Similar complexity to aged Riesling with petrol notes
Coffee Analogy
Nutty depth akin to naturally processed Ethiopian coffee
Perfume Analogy
Earthy-sweet like orris root with umami undertones