Application of Shochu-koji on Ethanol Fermentation of Uncooked White Rice

Shochu Making with Use of Uncooked Cereal (Part 1)

Abstract

Shochu making with use of uncooked rice was investigated. Raw starch digestibility of shochu-koji was very high (20%), and the optimum pH for raw starch digestion was pH 3.5.
In spite of the koji-buai (koji-rice to rice ratio) reduced to 25%, the uncooked rice was fully saccharified in shochu-inoromi. Also, the koji-buai decreased, the fermentation of uncooked rice was slow at the early stage of shochu-mormi. But, it became almost the same as that of cooked rice at the later stage.