of any prefecture. Typically breweries obtain water from wells, though surface water can be used. Breweries may use tap water and filter and adjust components. (Aspergillus oryzae) spores are another important component of sake. is an enzyme-secreting fungus. In Japan, is used to make various fermented foods, including miso (a paste made from soybeans) and (soy sauce). It is also used to make alcoholic beverages, notably sake. During sake brewing, spores of are scattered over steamed rice to produce (rice in which spores are cultivated). Under warm and moist conditions, the spores germinate and release amylases (enzymes that convert the rice starches into maltose and glucose). This conversion of starch into simple sugars (e.g., glucose or maltose) is called saccharification. Yeast then ferment the glucose and other sugar into alcohol. Saccharification also occurs in beer brewing, where mashing is used to convert starches from barley into maltose. However, whereas fermentation occurs after saccharification in beer brewing, saccharification (via ) and fermentation (via yeast) occur simultaneously in sake brewing (see "Fermentation" below). As is a microorganism used to manufacture food, its safety profile concerning humans and the environment in sake brewing and other food-making processes must be considered. Various health authorities, including Health Canada and the U.S. Food and Drug Administration (FDA), consider (A. oryzae) generally safe for use in food fermentation, including sake brewing. When assessing its safety, it is important to note that A. oryzae lacks the ability to produce toxins, unlike the closely related Aspergillus flavus. To date, there have been several reported cases of animals (e.g. parrots, a horse) being infected with A. oryzae. In these cases the animals infected with A. oryzae were already weakened due to predisposing conditions such as recent injury, illness or stress, hence were susceptible to infections in general. Aside from these cases, there is no evidence to indicate A. oryzae is a harmful pathogen to either plants or animals in the scientific literature. Therefore, Health Canada considers A. oryzae "unlikely to be a serious hazard to livestock or to other organisms," including "healthy or debilitated humans." Given its safety record in the scientific literature and extensive history of safe use (spanning several hundred years) in the Japanese food industry, the FDA and World Health Organization (WHO) also support the safety of A. oryzae for use in the production of foods like sake. In the US, the FDA classifies A.oryzae as a