Which beverage category commonly uses Koji in its production?

Which beverage category commonly uses Koji in its production?

• A. Beer
• B. Wine
• C. Sake
• D. Whisky

Answer: (C)

Koji is a mold that provides enzymes to break down starches into fermentable sugars. In sake production, steamed rice contains starch that yeast cannot directly ferment, so Koji supplies the enzymes that saccharify the rice starch, allowing yeast to convert it into alcohol. This use of Koji is central to how sake is made. In beer, enzymes come from malted barley to convert barley starches, not Koji. In wine, sugars come from grapes, so there’s no starch to convert. Whisky follows a similar path with malted grains and their own enzymes, not Koji. So the beverage category that commonly uses Koji is sake.

Koji is a mold that provides enzymes to break down starches into fermentable sugars. In sake production, steamed rice contains starch that yeast cannot directly ferment, so Koji supplies the enzymes that saccharify the rice starch, allowing yeast to convert it into alcohol. This use of Koji is central to how sake is made. In beer, enzymes come from malted barley to convert barley starches, not Koji. In wine, sugars come from grapes, so there’s no starch to convert. Whisky follows a similar path with malted grains and their own enzymes, not Koji. So the beverage category that commonly uses Koji is sake.