1986 Volume 60 Issue 3 Pages 213-218
Rice koji has been traditionally made from polished rice grain. Rice koji made from rice suited for saké-making contains more mycelium, and the activities of the four important enzymes (a-amylase, glucoamylase, acid protease and acid carboxypeptidase) are stronger than those of rice koji made from usual eating rice. Koji made from powdered rice had more mvcelium and stronger activities than those of rice grains suited for saké-making. The reason why more saké could be produced with this koji was that the koji from powdered rice was very soluble even at low temperature. Sensory tests by 16 panelists indicated no differences in quality between the two sakés.
