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

The traditional Japanese single distilled liquor, which uses koji 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 of hon...

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Podrobná bibliografie
Vydáno v:J Fungi (Basel)
Hlavní autoři: Hayashi, Kei, Kajiwara, Yasuhiro, Futagami, Taiki, Goto, Masatoshi, Takashita, Hideharu
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
Témata:
Review
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8306306/
https://ncbi.nlm.nih.gov/pubmed/34203379
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/jof7070517
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