Koji

Question 1

During which koji step are hardened rice clumps broken up?

Answer 1

Kirikaeshi

Question 2

What is koji and why is it essential in sake production?

Answer 2

Rice inoculated with Aspergillus oryzae that converts starch into fermentable sugars via enzymes.

Question 3

How long does koji cultivation typically take?

Answer 3

48-53 hours

Question 4

What are typical temperature and humidity conditions in the koji-muro?

Answer 4

Approximately 30–35°C with 60–70% humidity.

Question 5

What is sohaze-style koji and what style of sake does it produce?

Answer 5

Deeply penetrating mold growth that produces drier, more robust, umami-driven sake.

Question 6

What is tsukihaze-style koji and what style of sake does it produce?

Answer 6

Light, spotty mold growth that produces more elegant, aromatic, refined sake.