Description
Cultivation of Aspergillus oryzae on steamed rice to produce enzymes for sake brewing.
Technical
The process involves inoculating steamed rice at ~30 °C and 70–80 % relative humidity, allowing A. oryzae hyphae to secrete α‑ and glucoamylases that hydrolyze starch into fermentable sugars. Proteases liberate amino acids, while kojic acid contributes antioxidant properties, all of which enhance the umami profile of sake.
Science
Primary Reaction
Hydrolysis of starch to glucose and maltose by α‑ and glucoamylases
Sensory Profile
Aroma ()
earthymushroomysweetnuttysubtle
Origin & History
Civilization
Japanese
Era
8th century
Region