Glucoamylase

Glucoamylase is one of the enzymes produced by koji mold (kojikin), and its main role is to break down starch into sugar. By cutting the molecular structure of starch, this enzyme converts it into smaller sugar molecules, and it contributes to the saccharification of rice starch in sake brewing. This supplies the sugars needed for alcohol fermentation and has a significant influence on the flavor and sweetness of sake. Glucoamylase functions efficiently especially within the temperature range where the enzyme is most active, and it plays an important part in the brewing process.