13
edits
Changes
Sake
,more fleshing-out
Rice milled for sake is referred to by percentage, where the number indicates the remaining amount of grain.
'''Steaming'''
'''Koji Propagation'''
''Aspergillus oryzae'' spp. is propagated on steamed rice. The process is done at 28C - 36C and 70-90% humidity. Higher temperatures will yield more amylase enzymes, whereas lower temperatures will yield more protease enzymes. This process usually takes ~48 hours.
'''Water'''
'''Starter (Moto)'''