The research results provide an important reference for the research of corn straw into fermentable sugar technology.
Although clear, the beer is not sterile and a few viable yeast cells and low levels of fermentable sugars remain in the product.
Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage).
They are mixed with water and incubated in a process called mashing. The insoluble material is then removed to yield the wort, a clear liquid containing fermentable sugars and other simple molecules.
