Sake Brewing Series: [2. Koji Making]

Hello, this is Migita Honten.
Welcome to the second installment of our sake brewing process series!

2.Koji Making (Inoculation)

After spreading the steamed rice, koji mold (known as “moyashi”) is sprinkled over it to begin the koji-making process. This is a crucial step in converting the rice’s starch into sugars, which will be used during fermentation to create the sake’s flavor.

The koji plays a vital role in converting the rice starch into fermentable sugars by being added to both the shubo (starter) and moromi (main mash).

Afterward, the koji is allowed to propagate over the course of two full days, all while carefully controlling the temperature to ensure optimal growth and enzymatic activity. This process is essential for creating the complex flavors in the final sake.