Saccharifying enzyme (toka koso)

Saccharifying enzymes (toka koso) are enzymes that break down starch and convert it into sugars, which serve as a source of energy. They play an important role mainly in the saccharification process, and typical examples include saccharifying amylase and glucoamylase. In sake brewing, these enzymes are needed to convert the starch in rice into sugar, and in the subsequent fermentation process yeast converts the sugar into alcohol. This saccharification process is an important step that has a significant influence on the flavor and aroma of sake.