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Starters and koji from Japan
Polished rice is steeped, steamed and dusted with Aspergillus oryzae spores, then tended for about two days in a warm koji room. The mould grows into the grains and fills them with enzymes that later turn the rice starch into sugar for the sake yeast. Each brewery makes its own koji.
| Polished rice for koji (kōji-mai)15–25 % of the polished rice in a sake batch | At least 15 % for special-designation sake[nrib2011] |
| Tane-koji (Aspergillus oryzae spores) | Bought from spore makers, who grow it on unpolished rice[nrib2011] |
| Water taken up in the steep30 % of the rice weight | [nrib2011] |
| Starter | other: tane-koji (pure Aspergillus oryzae spores, sold by tane-koji makers) |
Total time across the recorded steps: 45 h – 2 days
What changes: Milling grinds away the outer layers of each rice grain
Output: polished rice.
Microbes at work in this step
none
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Polished rice is steeped, steamed and dusted with Aspergillus oryzae spores, then tended for about two days in a warm koji room. The mould grows into the grains and fills them with enzymes that later turn the rice starch into sugar for the sake yeast. Each brewery makes its own koji. Made in 4 steps over 45 h – 2 days. The longest step, grow the koji in the koji room, takes 44 h – 2 days (Japan Sake and Shochu Makers Association and…) and runs at 30–36 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae does most of the fermenting.
| Main step | 44 h – 2 daysReported[nrib2011] | Grow the koji in the koji room |
|---|---|---|
| Temperature | 30–36 °CReported[nrib2011] | Grow the koji in the koji room |
Sake koji is grown for amylase on well-polished rice, with a strain that makes few spores or little pigment so the sake stays clear; ginjo sake must use the spotty tsukihaze style. Soy sauce koji is grown for protease, and miso koji uses strains with moderate protease and amylase.
Koji moulds are related to Aspergillus flavus, which makes aflatoxin, but studies found that the starter strains used in Japan make no aflatoxin, because their aflatoxin genes are deleted or do not work. That finding covers these kept strains, not wild moulds. Keeping the koji cool after the spores germinate holds back Bacillus contamination.
Every number is labelled with how it is known. How this atlas is made
Provincial records (fudoki) of the eighth century mention sake made with mould, and the tenth-century Engishiki records how sake was made at court.
