Sake

Question 1

What is Koji?

Answer 1

Koji is a fungus or mold. It ferments (helps breakdown) starch in rice into sugar that yeast can then ferment into alcohol and co2. Koji is seen as the mother of Asian cuisines (soy sauce, miso, mirin) and Asian alcoholic beverages (sake, huangjiu, makgeolli, shochu) cooking with these wines you can make drunken crab, salmon, chicken and beef.

Question 2

What is the scientific name for Koji?

Answer 2

Aspergillus oryzae

Question 3

What is sake rice?

Answer 3

Sake rice is higher in starch, this starch is concentrated in the core of the rice. Koji is grown on Sake rice to make Koji rice.

Question 4

What is multiple parallel fermentation?

Answer 4

In sake sugar conversion (Koji) and alcohol conversion (yeast) take place at the same time or in parallel.