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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Bibliografiske detaljer

Principais autores:	Kei Hayashi, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto, Hideharu Takashita
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2021-06-01
Serier:	Journal of Fungi
Fag:	<i>koji</i> shochu honkaku shochu awamori <i>Aspergillus luchuensis</i> Aspergillus luchuensis mut. <i>Kawachii</i>
Online adgang:	https://www.mdpi.com/2309-608X/7/7/517
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