High-quality Japanese sake brewing by the newly developed enzyme preparation “Gluc Gin”

Abstract

A new enzyme preparation “Gluc Gin”, which can be used for brewing high-quality Japanese sake (Junmaiginjou-syu, ginjyou-shu or junnmai-shu etc.) at low-temperature fermentation, has been developed. Test brewing using “Gluc Gin” was performed at 13 Japanese sake breweries. “Gluc Gin” was used as a replacement of tome-koji, or as an addition to tome-koji at the test brewing. Results showed that fermentation (moromi) periods, the amount of pure alcohol acquisition, and the ratio of the sake cake of “Gluc Gin” differed only slightly compared with those of the control with no enzyme addition. No significant differences regarding the composition of the general components, amino acid, or the fragrance components between the test sake and control sake were recognized. It was clearly shown that newly developed “Gluc Gin” developed functions almost equally to Ginjou-koji, and can be used as a replacement for tome-koji in low-temperature fermentation.