Sake
Sake brewing continues to evolve every day as new enzyme-based methods are introduced to make sake even more efficient and delicious.
Sake brewing is also a biotechnology
Traditional Japanese sake brewing. The delicious taste produced using koji fermentation can be said to be the result of biotechnology, born from the wisdom and experience of previous generations. And today, new enzyme-based methods are being introduced to make sake even more efficient and delicious, and sake brewing continues to evolve day by day!
Beer
Our specialty enzymes are ideal for producing low-carbohydrate beer. We also have a range of enzymes that add richness to beer.
Oligosaccharides
This enzyme is used in the liquefaction and saccharification of starch.
Liquefaction/Saccharification
These enzymes are used in the liquefaction and saccharification of starch.
