Make Sake Sourness and More Personality
In the Japanese sake brewing process, the first and most important step is producing Koji. Koji produces amylase, which digests starch into glucose, provides yeast growth, and produces ethanol. Most sake breweries produce yellow koji “Ki-koji,” but still, a few breweries produce white koji “Shiro-Koji” for sake brewing. Shiro-Koji will produce a large amount of citric acid in the brewing stage, and make sake more personality.
