Generally speaking, there are two types of koji, Sōhaze (総破精) “all propagation” and T
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What is koji fungus?
Koji(Aspergillus oryzae) is often called moyashi(bean sprouts) in the sake industry, because of its appearance
About Koji
In the context of sake production, koji means the steamed rice propagated with koji fungus. In the sake indust
Yamadanishiki
Yamadanishiki is the king of sake specific rice, equivalent to the cabernet sauvignon grape in the wine i
Sake specific rice
Generally speaking, there are two types of rice: African rice and Asian rice. Asian rice includes th
Sake Production Process
Sake production is very complicated. The process is somewhat similar to that of beer because of the inevitable