Koji
Koji (麹): Steamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.
- Japanese
- 麹（こうじ）
- Group
- Making
From “How sake is made”
Koji mould spores are dusted onto steamed rice, which then grows for about two days in a warm koji room. The koji makes the enzymes that turn starch into sugar. Brewers say "first koji, second starter, third mash": koji matters most.
Related terms
- Junmai daiginjoRice, koji and water only, polished to 50% or less and brewed the ginjo way. The most fragrant and delicate grade.
- Junmai ginjoRice, koji and water only, polished to 60% or less, ginjo-brewed. A balance of aroma and rice flavour.
- Tokubetsu junmaiJunmai sake polished to 60% or less, or made with a special method stated on the label.
- JunmaiMade only from rice, koji and water. Full rice flavour and body; often great warm.
- Kokutō shochuBrown sugar with rice koji, with a rum-like sweetness. Only made in the Amami islands.
- Black kojiThe awamori koji: bold, rich, full-bodied shochu.