aspergillus oryzae– tag –

Ask a brewer what makes sake possible and the answer rarely starts with rice. It starts with koji. Yet koji is not added freely, and the amount is measured to the kilogram. That measurement has a name: koji buai. Koji buai (麹歩合) is th...

Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mold, Aspergillus oryzae. The mold spreads through each grai...

Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mold, Aspergillus oryzae. The mold spreads through each grai...