Enzyme-additive brewing (Kosozai shikomi)

Enzyme-additive brewing (kosozai shikomi) is a method used in sake production in which part of the kake koji (the koji added in the later stages of mashing) is replaced with commercially available enzyme preparations. Instead of relying solely on the natural enzymes produced by koji mold, specific enzymes are added so that the starch in the rice can be saccharified efficiently. Some breweries adopt this technique to speed up fermentation or to produce more aromatic sake. However, compared with traditional brewing methods that use regular koji, it can change the flavor and character of the sake, so careful consideration is needed when choosing to use it.