Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black <i>Koji</i> Fungi

The traditional Japanese single distilled liquor, which uses <i>koji</i> and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case...

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Xehetasun bibliografikoak

Egile Nagusiak:	Kei Hayashi, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto, Hideharu Takashita
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2021-06-01
Saila:	Journal of Fungi
Gaiak:	<i>koji</i> shochu honkaku shochu awamori <i>Aspergillus luchuensis</i> Aspergillus luchuensis mut. <i>Kawachii</i>
Sarrera elektronikoa:	https://www.mdpi.com/2309-608X/7/7/517
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