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Koji is a microscopic fungus. Grown on cooked rice, Koji triggers the alcoholic fermentation. Spores produced by Koji are providing the necessary enzymes for digesting the large sugar molecules present in the rice. This process is known as saccharification.

For instance during the creation of wine, glucose present in grape juice can be directly digested by yeast in much the same process. KOJI is grown in specific rooms called KOJI MURO.

Yeasts convert smaller sugar molecules into alcohol through the process of alcoholic fermentation, are also a key element in sake brewing process. Each kind of yeast is produces its own spectra of chemical compounds, which result in different kinds of alcohol esters, an organic compound produced by reaction of acid and alcohol. These esters affect the nuances of sake.

1. Water

2. Rice

3. Koji

4. Sake Brewers

5. Environnement

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