Koji starter for Amazaké
19,00 $ · En stock
Koji spores used for *amazake, typically Aspergillus oryzae, play a unique and important role in creating this naturally sweet and non-alcoholic fermented drink. The primary function of these spores in amazake production is to break down the starches in rice into simple sugars, which gives amazake its distinctive sweetness. One of the key characteristics of this koji spore is the ability to produce a high level of amylase enzymes. These enzymes break down the complex carbohydrates in the rice into glucose (converts starches into sugars), which is why amazake tastes sweet without any added suga
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