Malt (bakuga)

Malt (bakuga) refers to barley or other grains that have been soaked in water to germinate and then roasted or dried. This process breaks down starch into sugars and activates enzymes. Malt is often used in beer brewing, and it can also play an important role in connection with sake. In shochu production in particular, malt is commonly used for saccharification. It is not used directly in making sake itself, but understanding it is essential knowledge for grasping saccharification in the brewing process.