4. Making kōji

Question 1

There are four key phases in making kōji

Answer 1

1. cooling the steamed rice
2. spreading the mould over the steamed rice
3. initial mould growth
4. controlling and stopping the mould growth.

Question 2

A style of kōji where most of the growth is in the center of the grain, and just a few spots appear on the outside. This slowly provides small quantities of kōji enzymes.

Answer 2

Tsuki-haze

Question 3

A style of kōji where large amounts of kōji mould cover the whole outside of the rice grain, and rapidly provide large quantities of kōji enzymes.

Answer 3

Sō-haze

Question 4

The mouldy rice provides enzymes to convert rice starch into fermentable sugar.

Answer 4

Mould à enzymes
Starch + enzymes à sugar
Sugar + yeast à alcohol

Question 5

What is the main purpose of making koji?

Answer 5

create enzymes to break starch into glucose

creates enzymes to break proteins into amino acids

create a style of koji that is suitable for the style of sake it will be used to make

Question 6

The key points of Sō-haze?

Answer 6

Extensive mould growth
High levels of enzymes and other components

Used for:
rapid starch conversion
fast, warm fermentation
sakes with more body, cereal/lactic flavours
- futsū-shu and premium sake w intense flavours, full body, high acidity and high umami.

Question 7

The key points of Tsuki-haze?

Answer 7

Restricted mould growth
low levels of enzymes and other components

Used for:
slow starch conversion
slow, cool fermentation
sakes with less body, ginjō aromas and less acidity
- ginjō and daiginjō; honjōzō