PROCESS FOR PREPARATION OF JAPANESE 'SAKE' USING 'KOJI' (RICE MALT) WHICH IS MADE BY PROPAGATING RHIZOPUS ON RAW RICE

摘要

PURPOSE:A mold in Rhizopus is propagated on raw rice to make KOJI and the resultant KOJI and a saccharification enzyme are used together to make SAKE which gives refreshment, because of its high malic acid content. CONSTITUTION:Raw rice is polished and made to absorb water by 20-30%, then inoculated with a Rhizopus such as Rhizopus oryzae or Rhizopus japanics. Then, they are cultured in a chamber whose temperature is kept at 30 deg.C for about 2 days to make KOJI (rice malt). The KOJI and a saccharification enzyme preparation are used together to effect customary brewing of SAKE.