Description
Historical Japanese sake production involved the use of koji to break down starches into fermentable sugars.
Technical
The process utilized koji (Aspergillus oryzae) to produce enzymes such as amylase and protease, and relied on natural yeast present on the rice and equipment for fermentation. The fermentation process typically occurred at temperatures between 10°C and 15°C for several days to weeks.
Science
Primary Reaction
Starch hydrolysis
Sensory Profile
Aroma ()
RiceFruityFloralEarthyFermentedNutty
Wine Analogy
Similar aromatic complexity to Gewürztraminer wines
Coffee Analogy
Nutty notes akin to lightly roasted Ethiopian Yirgacheffe
Perfume Analogy