Category: Food > Koji
One of the most fascinating aspects of traditional Japanese sake brewing is the use of a specific mold called "koji" (Aspergillus oryzae). This mold is cultivated on steamed rice and is essential for converting the starches in the rice into sugars, which yeast then ferments into alcohol. The koji process not only enhances the flavor and aroma of sake but also contributes to its complexity, allowing for a wide range of taste profiles from sweet to savory. The meticulous cultivation and application of koji reflect centuries of tradition, making it a cornerstone of sake production and an integral part of Japanese culture. This unique brewing method showcases the deep connection between nature and craft in the world of food and beverage.