Liquefying amylase (alpha-amylase)

Liquefying amylase is a type of enzyme that mainly hydrolyzes starch, and it is particularly capable of breaking starch down into relatively large molecules such as dextrins. This enzyme is generally known as alpha-amylase and is also called a liquefying enzyme. In sake brewing, it plays an important role in converting the starch in rice into sugar, and it is indispensable in the steps that promote fermentation. Thanks to the action of liquefying amylase, starch becomes easier for yeast to use, and alcohol and flavor compounds are produced, so the enzyme has a significant influence on the quality and flavor of sake.