| Koji with ideal conditions having strong power for saccharification and appropriate protelolytic ability is obtained gives clear and smooth, elegant sake quality, it is used for ginjoshu as a general tendency. |
強い糖化と、適度なタンパク質分解力を持つ理想的な麹となり、淡麗で上品な酒質に仕上がるため、一般的な傾向としては吟醸酒によく使われる。 |