Alpha-amylase (α-amylase)

Alpha-amylase is a type of enzyme that hydrolyzes starch, and it plays an important role mainly in the sake brewing process. This enzyme liquefies starch and breaks it down into relatively large units such as dextrins. In sake production, alpha-amylase helps convert starch into sugars, which makes it easier for yeast to ferment and leads to the production of alcohol and aroma compounds. Alpha-amylase is also contained in koji, and because it breaks down the starch in rice efficiently, it has a significant influence on the flavor and quality of the sake. Bringing out the full activity of alpha-amylase through precise temperature control and appropriate timing is key to producing good-quality sake.