What You Need to Know
Aspergillus oryzae secretes amylases (α-amylase, glucoamylase) and proteases that break down rice starches into glucose and amino acids, creating the foundation for saccharification in sake production.
This process is fundamental for creating the sweet, umami-rich koji rice used in sake, miso, soy sauce, and shochu production.
Key Parameters
Temperature
32°C
25°C - 40°C
Time
48 hours
36 hours - 60 hours
Equipment
Wooden trays (traditional)Temperature-controlled incubation chambersSterile inoculation tools
Steps
- 1.
Sake kasu (Japan): Creates fermentable substrate for alcohol production
- 2.
Amazake (Japan): Produces sweet non-alcoholic beverage
The Science
Primary Reaction
Saccharification