Studies on Moto (a kind of Starter) of Saké

Part 2. Saccharization of Rice Starch of Yamahaimoto and of Sokujomoto, at first period.

Abstract

α- Amylase in Komekoji is fully extracted under the conditions of Sokujomoto than of Yamahaimoto, Consequently the starch under the conditions of Sokujomoto is easier liquidated than the ease of Yamahaimoto at first period.