What is the Koji? What is the Sake yeast?
Koji, an enzyme, is added to the cooked rice to make “Koji Rice”. The Koji, converts the starch in the rice into glucose. When yeast is added, the yeast “eats” the glucose and produces alcohol. Sake is unique among fermented beverages, in that the two fermentation agents work together to naturally ferment sake to 20% alcohol. For most sakes, water is then added to dilute the alcohol content to 15%.
