Sake Brewing Series: [1. Completion of Koji]

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

3.Koji

The rice that has just been steamed appears translucent, but the areas where the koji mold has proliferated turn white. This is the state known as rice koji.

The degree to which the koji mold has spread plays a crucial role in influencing the flavor and fermentation process of the sake.
The balance of the koji growth can greatly affect the final taste and quality of the sake.