Trials on Brewing of “Mirin” with Various Kinds of Aspergilli

Abstract

We studied the relation between the various properties of some kinds of Aspergilli and the qualities of mirin brewed witn them. The most suitable Aspergilli for brewingmirin have the same properties as those for brewing sake, thus they are weak and delicate in growth liable to form the less colored koji extract and so on.
To prevent the turbidity of brewed mirin only one species or strain of Aspergilli should be used and the proteolytic power especially for the rice-oryzenin should bemore or less strong, to say nothing of the necessity of strong amylase