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Sake
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'''Sake''', also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee) <ref>The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. ISBN 978-0-547-04101-8.</ref> , is an alcoholic beverage made through a co-fermentative process using grain, water, koji (aspergillus ''Aspergillus oryzae'') and yeast.
==Process==
'''Koji Propagation'''
''Aspergillus oryzae '' spp. is propagated on steamed rice. The process is done at 28C - 36C and 70-90% humidity. Higher temperatures will yield more amylase enzymes, whereas lower temperatures will yield more protease enzymes.
'''Water'''