Where beer is made by converting starches into sugars and then fermenting, with sake, a fungus formally named Aspergillus oryzae (known in Japan as koji) helps convert the starches into sugars.
Where beer is made by converting starches into sugars and then fermenting, with sake, a fungus formally named Aspergillus oryzae (known in Japan as koji) helps convert the starches into sugars.
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