April 19, 2015October 21, 2015 Making Koji [麹] – After 48 Hours Completing the 48-hour Koji making process. Our first home-made Koji looks pretty good! Well, we never know if it does a good job or not until we use it for the next Sake batch. Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like Loading... Related