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Bodai-moto is a specific starter that uses raw rice and the activity of natural lactic acid bacteria. Although

Generally speaking, there are two types of koji, Sōhaze (総破精) “all propagation” and T

Koji(Aspergillus oryzae) is often called moyashi(bean sprouts) in the sake industry, because of its appearance

In the context of sake production, koji means the steamed rice propagated with koji fungus. In the sake indust

Yamadanishiki is the king of sake specific rice, equivalent to the cabernet sauvignon grape in the wine i

Generally speaking, there are two types of rice: African rice and Asian rice. Asian rice includes th

Sake production is very complicated. The process is somewhat similar to that of beer because of the inevitable