Aspergillus Oryzae
黄麹菌
Brewing Process
정의
The filamentous mold used to make koji, designated Japan's national mold (kokkin) in 2006. Aspergillus oryzae produces amylase and protease enzymes that break down rice starch and proteins during sake fermentation.
심층 분석
A. oryzae has been cultivated in East Asia for over a thousand years and is essential not only for sake but also for miso, soy sauce, mirin, and shochu production. In sake brewing, the mold is propagated as tane-koji (seed koji) by specialized suppliers called moyashi-ya. The brewer sprinkles tane-koji over cooled steamed rice and incubates it in the koji-muro. Different strains of A. oryzae produce varying ratios of amylase to protease, allowing brewers to fine-tune the balance between sweetness and umami.