Making Koji [麹]

image image image image

Koji [麹], Koji-Kin [麹菌] is a type of mold used for Sake brewing. Its technical name is aspergillus oryzae, which is widely used in Japan and other East Asian countries to make alcohol. In Sake making, Strictly speaking, the fungus is called Koji-Kin. Koji means the steamed rice (or other grain) molded with Koji-Kin.

Koji is said the most important ingredient in Sake making. Healthy Koji produces enzyme to convert the starch in the rice into sugar, which is then turned into alcohol by yeast. Koji starts the magical process of Sake brewing.

This is the first home-making of Koji at Sake South. It may take several trials, but our Batch #5 will be brewed with home-made Koji. Koji starts the magic.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s