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  1. T

    Sake yeast culturing, propagation,starters, etc.

    I do it for all of my Sake brews. Nothing really contains maltose until enzymes break down the starch chains (or other chains) into them. Koji, the aspergillus mold that we use in Sake brewing contains mostly alpha amylase enzymes which break down starch chains into smaller pieces. One piece is...
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