https://kvalifood.com/tags/mold/ Recent content in Mold on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/sake/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/sake/ <h1 id="sake">Sake</h1> <img src="https://kvalifood.com/wiki/sake/sake_hu_a0254c730f0d90da.webp" alt="" loading="lazy"> <p>Sake is neither <a href="https://kvalifood.com/wiki/wine/">wine</a> nor <a href="https://kvalifood.com/wiki/beer-brewing/">beer</a>. Where wine ferments natural sugars and beer relies on malted grain enzymes, sake uses living mold to digest rice starch simultaneously with yeast converting the resulting sugars to <a href="https://kvalifood.com/wiki/alcohol-science/">alcohol</a> — a third, independent invention of grain fermentation. The process can reach 20% alcohol (far stronger than Western beers or wines), yet sake&rsquo;s character is surprisingly fruity and flowery despite never touching fruit or flowers. It is the purest expression of fermentation flavor itself.</p>