Distribution of Enzyme Activities of Shochu Koji

Many shochu koji were collected from shochu makers in the south kyushu district and their various enzyme activities were investigated. The results shows that shochi kojihas low α-amylase activity (13% of sake koji) and high activities of acid protease (13 times of sake koji) and transglucosidase (8 times of sake koji) and high activities of raw starch digestion. The enzyme activities of shochu koji made of barley were lower than those made of rice, and especially the activities of transglucosidase, acid carboxypeptidase and acid protease were low.