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Enzyme Preparations(Supplement or substitute for koji)

Gluc Gin

Developed jointly by the National Tax Agency Research Institute of Brewing (now: The National Research Institute of Brewing) and Amano Enzyme Co. Ltd., this enzyme preparation can be used to supplement or substitute for "tome-koji" in producing ginjo and junmai sake. It consists of an appropriate balance of amylase and acid protease, as well as acid phosphatase and lipase.

Gluc SG

A fungus strain carefully selected from Rhizopus sp. is cultivated using a unique method to make an enzyme preparation consisting mainly of glucoamylase. Having a marked effect in raising alcohol yield, it can be used as a koji supplement in normal mashing, as a "tome-koji" substitute and as an aid in saccharification by "shubo" (sake starter). As it is in granulated form it is easy to dissolve and has low dispersal.

Gluc 100G

A fungus strain carefully selected from Aspergillus sp. and Rhizopus sp. is cultivated using a unique method and is refined;several of the resulting enzymes are combined to make a compound enzyme preparation that matches the enzyme composition of sake koji. It is used as supplement or substitute for koji in normal mashing. As it is in granulated form it is easy to dissolve and has low dispersal.

Glucoamylase 'Amano'SD

A fungus strain carefully selected from Aspergillus sp. is cultivated and refined. This glucoamyalse preparation is sold as a ginjo saccharification preparation and as a mash fermentation acceleration enzyme preparation. Acid protease and acid carboxypeptidase are not present in amounts to effect sake quality.

-glucosidase 'Amano'SD

A fungus strain carefully selected from Aspergillus sp. is cultivated and refined. The -glucosidase preparation is sold as a mash fermentation acceleration preparation. Active in the formation of glucose through the breakdown of branched oligosaccharide, it is effective in facilitating fermentation from the mid-point onwards of the mash process.

Gluc SBG

A fungus strain carefully selected from Bacillus sp and Rhizopus sp is cultivated and refined. The compound enzyme preparation is a well balanced blend of -amylase and glucoamylase, which is highly efficient in the liquified saccharification of steamed rice. It is used as a supplement in "amazake yodan".

Stage 4 TG-B

A fungus strain carefully selected from Aspergillus sp. is cultivated and refined. The transglycosidase is blended in a "yodan" enzyme preparation. Since non-fermentable oligosaccharide is produced, sweetness levels are lowered and a rich tasting sake can be made.

Newlase F3G

A fungus strain carefully selected from Rhizopus niveus is cultivated and refined into a protease preparation. It is known that steamed rice in sake mash is not easily dissolved because -amylase adsorbs onto protein in the steamed rice. It has been discovered that acid protease breaks down protein in steamed rice, releases adsorbed -amylase, isolates starch grains from the steamed rice and facilitates the action of -amylase. The isolation of amino acid by acid carboxypeptidase is negligible. As it is in granulated form it is easy to dissolve and has low dispersal.

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