CONTENTS. 



PAKT I. KOJI. 

 SECTION 1. KicE. 



„ 2. Prepaeatiox of KoJI. 



„ 3. Active peopeeties of koji. 



„ 4. Actios of köji extract upon cane sugar, maetose, a>d dextrix. 



„ 5. Action of koji exteact upon gelatikized staech. 



PART II. SAKE BREWING. 



SECTION ]. Pp.epaeatiox OF MOTO. 

 „ 2. The principal process. 



„ S. Fermentation of the mash. 



„ 4. Filtration of sake and yield of alcohol. 



„ 5. Preservation of sake. 



„ 6. SlIÜCHÜ AND MIRIN. 



