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JOURNAL OF THE BREWING SOCIETY OF JAPAN
Mirin making from non-glutinous rice was investigated,and a new process was developed.The method consisted of high temperature mashing(55C) of rice koji made by using shochu-koji(Aspergillus kawachii) as seed-koji,followed by adding alcohol and incubation at 30C.The amylases produced in shochu-koji were stable up to 55C,at which temperature lactic acid bacteria causing ptrefaction could not grow,whereas the dissolution of steamed non-glutionous rice proceeded sufficiently. They were also stabledoi:10.6013/jbrewsocjapan1988.84.259 fatcat:pymdpko65bfhjevnjww5dwr6pi