Enzymes

Enzymes are a type of protein produced by living organisms that act as catalysts, promoting a wide range of chemical reactions. In sake brewing, enzymes play an important role. In particular, the enzymes produced by koji mold (the mold used to make koji) break down the starch in rice into sugar, and they support the key process by which sugar is converted into alcohol. Specifically, enzymes such as alpha-amylase and glucoamylase efficiently break down the starch in rice and promote fermentation, giving rise to aroma and flavor. Because the action of enzymes shapes the distinctive character of sake, they are an important factor that greatly influences its quality.