Description
Sake rice fermentation converts polished rice starch into ethanol through a two‑stage biological process involving koji mold and specialized yeast.
Technical
During the koji stage, Aspergillus oryzae secretes α‑amylase and glucoamylase that hydrolyze starch into glucose and maltose. These sugars are then fermented by Saccharomyces cerevisiae var. sake at low temperatures, producing ethanol and CO₂ while maintaining a pH around 4.2 to suppress unwanted microbes.
Science
Primary Reaction
α‑amylase‑mediated hydrolysis of starch → glucose/maltose → alcoholic fermentation to ethanol
Sensory Profile
Aroma ()
sweetricemildfermentedsubtlefruity estersfloralnuttyearthyhoney-like