Potassium

Potassium is one of the components that play an important role in sake production, and it is found in particular in the brewing water. Its chemical symbol is K, and it helps support the growth of koji mold and yeast, which contributes to improving the quality of sake. However, if potassium levels are excessive, the temperature may rise sharply during koji making and in the moromi (fermentation mash) stage, which can make management difficult. For this reason, maintaining an appropriate potassium content is very important for stable sake brewing.