Description
Rice wine koji is an ancient Chinese fermentation that combines steaming, controlled incubation, and yeast fermentation to produce low‑alcohol rice wine.
Technical
During the koji stage, Aspergillus oryzae secretes α‑ and β‑amylases that hydrolyze rice starch into maltose and glucose, which are then fermented by yeast into ethanol, acetic acid, and other flavor compounds. The process requires precise temperature and time control to balance saccharification, fermentation, and safety.
Science
Primary Reaction
Starch → maltose + glucose (α‑/β‑amylase) → ethanol + CO₂ (yeast fermentation)
Sensory Profile
Aroma ()
sweetmaltyricesubtlewarmearthyfloralnuttyfermentedyeasty