KOJI kicks off the whole sake brewing process. This is the mold that converts the starch in rice into sugars.


KOJI is a dark green mold in fine powder form, which is sprinkled onto steamed rice that has been cooled. The rice sprinkled with KOJI is then taken to a special room where a higher than average humidity and temperatures are maintained.


The entire staff of the brewery keeps its vigilance for the next 35 - 60 hours while KOJI-sprinkled rice develops. When the KOJI mold has done its work, the rice grains appear as if they are covered by frosting and carry a sweet scent of fruit.