Science
Primary Reaction
Proteolysis and saccharification
Parameters
Time
–
Sensory Profile
Wine Analogy
Similar complexity to aged Sherry with oxidative notes
Coffee Analogy
Resembles natural process Ethiopian coffees with berry fermentation tones
Perfume Analogy
Echoes amber accords with fermented plum and salted wood notes
Culinary Applications
Yuja-JangJeju IslandSecondary fermentation with yuzu peel intensifies citrus terpenes while mellowing soy harshness
Omija-GanjangGyeongsangSchisandra berries introduce tart/sweet polyphenols that transform during extended fermentation