Rice - (Part 10 of the Grain Chemistry Series)

Rice in Whisky: With and Without Koji

Explore how rice shapes whisky flavour, both in traditional fermentations and when koji is introduced.

✅ Explains starch breakdown, protein content, and ester development

✅ Highlights how koji transforms flavour chemistry

✅ Visually clear, step-by-step design for easy learning

✅ High-resolution format, ready for print or digital use

Essential for distillers, trainers, and enthusiasts curious about rice’s growing role in whisky.

Includes:

1 x high-resolution infographic (PDF, A4)

Ideal for print, projection, or training use

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