May 15th, 2011 at 5:53 pm » Comments (3)

Today as I am making a test batch of koji that I am working on as a new offering (Special Ginjo Koji-kin), I am led to thinking about the aroma ...more »

December 12th, 2010 at 4:50 pm » Comments (2)

I have meant to post a little something about anazake for some time but I keep putting it off. Now that I have gotten a question about how to make ...more »

May 2nd, 2010 at 6:29 pm » Comments (0)

Koji has been used in the orient for two to three thousand years. Its use on a substrate of rice, soybean and wheat bran seems to have originated in China. ...more »

April 25th, 2010 at 9:24 pm » Comments (0)

The most mysterious ingredient use to make sake is koji. What is it? Why is it so important? What does it contribute to sake? Well, these are all important questions ...more »

February 14th, 2010 at 11:01 pm » Comments (0)

This last weekend I joined a group of brewers for a brewer’s tour of the SakéOne Kura. Greg Lorenz, SakéOne’s Sakémaster gave the tour to a group of brewers from ...more »

January 23rd, 2010 at 5:11 pm » Comments (0)

What is koji anyway? Well koji is rice with a white mold covering it. The mold is Aspergillus oryzae and it is the key to sake because of the enzymes ...more »

January 8th, 2010 at 1:05 am » Comments (0)

Basic Brewing Radio, on a trip to Portland, stopped by SakeOne and filmed their tour at the local kura (Sake Brewery). The tour is presented in two parts: Part One, Jenifer ...more »

January 1st, 2010 at 1:05 am » Comments (6)

I have been thinking about how different koji compare with each other. The most meaningful way would be to compare sake made from each. However, I can't do this at ...more »

December 25th, 2009 at 12:58 pm » Comments (0)

Sake is made with four ingredients: rice, koji, yeast and water. All, except the koji, are familiar to most people. Koji is a mold culture grown on rice in the ...more »