Amylase

Amylase is an enzyme that mainly hydrolyzes starch, and it plays an important role in sake brewing. By breaking starch down into sugars, it creates the foundation on which yeast ferments those sugars to produce alcohol. There are two types of amylase: the liquefying type (alpha-amylase) and the saccharifying type (glucoamylase). Liquefying amylase breaks starch down into medium-sized sugars such as dextrin, while saccharifying amylase breaks it down further into smaller glucose units. Both processes directly affect the flavor and alcohol content of sake and are factors that determine the quality of the brew.