Tane-koji

種麹

Brewing Process

Definição

Koji starter spores, the powdered Aspergillus oryzae preparation that brewers sprinkle over steamed rice to begin koji cultivation. Tane-koji is produced by a handful of specialized suppliers (moyashi-ya) who have maintained spore cultures for generations.

Em Profundidade

Only about ten moyashi-ya remain in Japan, each guarding proprietary strains of A. oryzae with specific enzyme profiles suited to different brewing goals. The tane-koji is applied to cooled steamed rice in the koji-muro, typically by hand from a fine-mesh canister shaken over the rice bed. The amount used is tiny — roughly 100 grams per ton of rice — but the choice of tane-koji strain profoundly influences the resulting sake. Strains producing more amylase create sweeter koji; those with higher protease yield more umami. This invisible ingredient is one of sake's most consequential decisions.

Termos Relacionados

Aspergillus Oryzae 黄麹菌 Koji-muro 麹室 Koji 麹

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