Transglucosidase
トランスグルコシダーゼとらんすぐるこしだーぜTransglucosidase is one of the important enzymes in sake brewing. It acts on the oligosaccharides produced by alpha-amylase and cleaves off glucose. By then attaching this glucose to other oligosaccharides, it can synthesize non-fermentable oligosaccharides. Transglucosidase also attaches glucose to ethyl alcohol to produce ethyl glucoside. In this way, components that influence the flavor and aroma of sake are formed, which contributes to improving the quality of Japanese sake.