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....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/7/7/517 |