Koji Flashcards
What are the three most important things in sake making
First Koji
Second Yeast
Third Production
一麹、二酛、三造り
What is Hikikomi in Koji making
Floor work
Bringing Koji into making room, and laid on a table
引き込み
What are tanezuke and tokomomi in Koji making
Tanezuke: spores of seed malt are sprinkled on the spread steamed rice
Tokomomi: Mixing the koji spores and rice to spread them evenly after Tanezuke
床揉み
What is Kirikaeshi in koji making
To loosened the rice after the surface of steamed rice starts to become dry and hard after Tokomomi - to equalize temperature and moisture
切り返し
What is Mori in koji making
When koji-kin has propagated on the steam rice with white spots, these rice are put into wooden boxes to make it easy to control the temperature
盛り
(mix and make a mound of koji rice on a tray)
What is Naka-shigoto in koji making
After Mori, temperature of steamed rice rises to about 34 to 36 C, rice is stirred to prevent a rapid heat rise to equalize the temperature of koji
(mix and spread koji on a tray)
What is Shimai-shigoto in koji making
Steamed rice is spread and made to increase the surface area to prevent a rapid temperature rise
仕舞仕事
(mix and spread koji more on a tray)
What is dekoji in koji making
Koji rice are removed from Koji room with lower temperature so no more koji-kin is propagated
Difference between Souhazegata Koji and Tsukihazegata Koji
突破精（つきはぜ）と 総破精（そうはぜ）
Two types of koji: Souhaze & Tsukihaze
Souhaze has fungi grown all over the grain
- Producing plenty of diastatic enzymes and vitamins
- Highly effective at breaking down rice and results in a robust fermentation
- Producing sake with a strong body
Tsukihaze has fungus grows in spots on the grain
- Enzymatic activity is moderate, and poor in vitamin and fatty acid content
- Fermentation isn’t as active and produces light-flavored sake
Ratio of using koji rice for specially designated sake
(Ginjo, Daiginjo, Honjozo… etc)
15% or more
Koji production takes about how many days
2 days
