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Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
The process of making rice wine and fermented bean paste using moulds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
The old way of making Japanese sake is finally getting its due. This week, UNESCO officially added the Japanese rice wine to its list of the "Intangible Cultural Heritage of Humanity.” More ...
Sake is made of Japanese rice, water, yeast and koji (a type of mold). It traditionally takes about two months to make through a series of precise steps that involve steaming, stirring and fermenting.
Sake kasu is created during the sake brewing process. [6] When koji, a type of fungus used for sake brewing, is added to steamed rice, it releases amylase enzyme. This enzyme breaks down the rice starch, creating sugar. After that, yeast is added to the mixture, transforming the sugar into alcohol.
Everything you need to know about sake, from how it's made to how to drink it and what bottles you should buy.
It is part of the family of traditional Japanese foods made using the koji mold Aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake. [3] [4] There are several recipes for amazake that have been used for hundreds of years.