Saccharifying amylase
糖化型アミラーゼとうかがたあみらーぜSaccharifying amylase is a type of enzyme that hydrolyzes starch and converts it into sugar. In particular, it breaks starch down into small units such as glucose. In sake brewing, it is an important enzyme for converting the starch in rice into fermentable sugars, and it plays a key role in the saccharification process. Saccharifying amylase supports fermentation of the steamed rice and supplies the sugars that allow yeast to produce alcohol efficiently. For this reason, it is also a component that has a significant influence on the sweetness and flavor of sake.