Koji

Question 1

What are the characteristics of so-haze style koji?

Answer 1

• koji-kin covers entire grain
• strong enzymatic activity, rich in vitamins and acids
• dissolves the rice well and promotes strong fermentation
• full bodied sake

Question 2

What are the characteristics of tsuki-haze style koji?

Answer 2

• grows in a lightly spotted pattern
• lower enzymatic activity, and very low levels of vitamins and acids
• dissolves rice slowly
• lighter taste and softer texture
• ideal for achieving the very slow, controlled cold fermentation that is needed for the development of ginjo aromas.

Question 3

What are the three varieties of koji mold?

Answer 3

Yellow (sake), black (shochu), white (awamori)