Kuroru

Kuroru is a substance that plays an important role in the sake-brewing process. It is said to help the action of enzymes, particularly in the yeast and in the moromi (fermentation mash). Specifically, it increases the activity of the enzymes released from koji and promotes fermentation. To raise the concentration of kuroru, processing methods that use salt and similar materials are generally employed. Because this process makes it possible to brew sake with richer flavor and aroma, kuroru is considered an indispensable element of sake brewing.