THE CHEMISTRY OF SAKE BREWING. 



211 



give the impression of ascospores. The main source of infection, 

 however, is the rice straiv as Mr. Yabe and myself have ascer- 

 tained by experiments (cf below Yabe's article). The inoto 

 process, however, yields not only a great deal of yeast but also 

 much alcohol and may therefore be also considered as the first 

 step in fermentation proper. The koji used in the moto-process 

 must be prepared with great care ; skilled workmen can easily 

 distinguish, by the appearance and smell, whether the product 

 is satisfactory or not. A bad product may lead sooner to the 

 development oi bacteria than to that o{ yeast. In some cases also 



7o 



Rice. 







Steamed 





Steamed 





In the dry matter. 



ijrain and 

 spores 



Koji. 



grain and 

 spores 



Koji. 



Crude protein 



7.81 



8.97 



1079 



12.92 



Ether extract 



2.23 



7 21 



1. 19 



4-74 



Crude filjre 



1.05 



1.60 



1.52 



4.53 



Starch, dextrin &c 



87.97 



70.97 



84.63 



61.62 



Maltose 





6.05 





11.03 



Glucose 



trace 



4.07 



0.68 



0.22 



Ash 



0.94 



I «3 



1.19 



I 94 



Total Nitrogen 



1.249 



1436 



1.726 



2.067 



Albuminoid „ 



1.227 



1.246 



I 621 



I 768 



Non albuminoid „ 



0 022 



0.190 



0.105 



0.299 



Substances solnbe in cold water. 



363 



38.52 



6.50 



39-92 



Ammonia 





0.020 





0.024 



Volatile acids (as acetic) 





0.079 





0.003 



Fixed acids (as lactic) 





0.351 





0.516 



.-llhinson obtained the following result : 



Composition of koji dried at loo'^C 



Dextrose 



25.02% 



58.10% 



Dextrin 



3-88 



4.40 



SoluMe ash 



0.52 



0.54 



Soluble albuminoids 



8.34 



6.40 



Insoluble albuminoids 



1.50 



1.83 



Insoluble ash 



0.09 



0 04 



Starch 



56.00 



26.20 



Cellulose 



4.20 



1.94 



Fat. 



0.43 



0.50 



