Specialized Koji Molds Used in Sake Brewing

Описание: Specialized Koji Molds Used in Sake Brewing

Of the handful of microorganisms that are involved in the sake brewing process, the one we hear the least about is koji mold. But it is the one that wields the most influence and leverage over the nature of the final product.
The way the mold is skillfully propagated onto rice will lead to a sweet sake, or a dry sake, or an umami-driven sake. If make well, the final moldy rice (the stuff that actually called koji, rather than just the mold itself, which is”koji-kin” or koji mold) will open the gate that lets the yeast create sake’s lovely aromas. If not done so well, the sake can end up stinky in so many not-so-good ways.

Where does this mold originate? Where do brewers get it? How is it properly propagated? This video covers it all, and leave no koji-mold-stone left unturned.

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