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Japanese Sake Text Adventure Games
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Aspergillus Awamori
Fermentation
Mold
Carbohydrates
Enzymes
Brewing.
Aspergillus Awamori
Aspergillus Awamori is a unique and fascinating fungus that plays a crucial role in the production of Japanese sake. It is a type of mold that thrives in warm, humid environments and is known for its ability to break down complex carbohydrates into simpler sugars. This makes it an invaluable tool in the fermentation process of sake, as it helps to convert rice starches into alcohol.