Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.

In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.
PMID: 32448088 [PubMed - as supplied by publisher]

Source: Bioscience, Biotechnology, and Biochemistry - May 23, 2020 Category: Biochemistry Authors: Ichikawa E, Hirata S, Hata Y, Yazawa H, Tamura H, Kaneoke M, Iwashita K, Hirata D Tags: Biosci Biotechnol Biochem Source Type: research