Application of Transglucosidase for Making A Soft-Type Sake

Abstract

A soft-type sake low in alcohol content was made with the application of transglucosidase substituting a part of koji. As most sake yeast ferment only glucose, the application of transglucosidase resulting in low glucose production in the sake-mash repressed the alcoholic fermentation. Moreover, the koji was prepared by incubating at low temperature (less than 35°C) in order to produce glucoamylase liberating glucose in the sakemash as little as possible. Or, the shochu-koji containing a little glucaomylase was used for the production.