Description
A traditional Indian fermented rice drink
Technical
Kanji is prepared by soaking rice in water and fermenting it with a natural yeast culture, involving starch hydrolysis, protein denaturation, and lipid oxidation.
Science
Primary Reaction
Starch hydrolysis
Sensory Profile
Aroma ()
SourFruityYeastyEarthyFermented
Wine Analogy
Similar to natural fermentation character of Georgian qvevri wines
Coffee Analogy
Shares fruity fermentation notes with Kenyan coffee processing
Perfume Analogy
Earthy-sour profile reminiscent of oud-based attars