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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:J Fungi (Basel)
Asıl Yazarlar: Hayashi, Kei, Kajiwara, Yasuhiro, Futagami, Taiki, Goto, Masatoshi, Takashita, Hideharu
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Review
Online Erişim: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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