Science
Primary Reaction
Saccharification
Sensory Profile
Aroma ()
nuttyearthysweetfruityfloral
Wine Analogy
Similar to the complex aromas found in aged Sauternes
Coffee Analogy
Reminiscent of a lightly roasted Ethiopian Yirgacheffe
Perfume Analogy
Shares warm, earthy notes with Santal 33 by Le Labo
Culinary Applications
MisoJapanBase fermentation starter for soybean paste
SakeJapanPrimary saccharification agent for rice wine production
Shio KojiJapanFermented seasoning paste used as meat tenderizer
Molecular Pairing
Key Compounds Produced
MaltoseGlucoseAmino acids (e.g., glutamic acid, aspartic acid)Kojic acidGamma-aminobutyric acid (GABA)