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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Detalles Bibliográficos
Autores principales: Hayashi, Kei, Kajiwara, Yasuhiro, Futagami, Taiki, Goto, Masatoshi, Takashita, Hideharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306306/
https://www.ncbi.nlm.nih.gov/pubmed/34203379
http://dx.doi.org/10.3390/jof7070517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306306/
https://www.ncbi.nlm.nih.gov/pubmed/34203379
http://dx.doi.org/10.3390/jof7070517

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