What effect do kōji enzymes have on sake?

Kōji enzymes play a crucial role in the sake brewing process, primarily through the action of the molds used to create kōji, specifically Aspergillus oryzae. These enzymes break down starches in the rice into fermentable sugars, which is essential for the fermentation process. As these sugars are produced, they contribute to the overall sweetness of the sake, while also influencing other flavor components, leading to a fresh and complex profile.

This interplay of increasing sweetness and affecting the freshness of the sake is vital; the production of sugars from starches is directly linked to the balance and taste of the final product. The successful activation and action of kōji enzymes ultimately produce a sake that has a delightful array of flavors, making this option the most accurate representation of their effect.