Proteolipid

Proteolipid is a type of protein bound to fatty acids and fats found in rice koji (rice inoculated with koji mold). These substances are thought to promote high-alcohol fermentation by yeast in the moromi (fermentation mash) of sake. Specifically, proteolipid serves as nutrition for the yeast and activates the fermentation process, helping to produce sake with a higher alcohol content. In this way, proteolipid is one of the important elements in sake production, and it also influences the flavor and quality of the sake.