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For Goodness Sake By Keith B. Hoffman Rice is an inert starting material for fermentation, yet sake, and related rice drinks, is made across the globe in astounding amounts. How does this work? When one brews beer, the malt (i.e. partially sprouted grain) contains proteins (enzymes) that cleave single sugar molecules off of the backbone of rigid starches. Without the scissor-like toil of such enzymes, yeasts would have nothing to eat; they wouldn’t be able to excrete their waste product, our beloved alcohol

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