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Category Page for: Koji

Some Koji History

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 »

Koji What?

April 25th, 2010 at 9:24 pm » Comments (6)

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 »

Want to brew sake? Where ya’ gonna get your koji?

January 23rd, 2010 at 5:11 pm » Comments (2)

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 »

Sake Yeast Mash – The Moto

January 15th, 2010 at 1:54 am » Comments (8)

Moto (元), Shubo (酒母), Yeast mash are all names for the Sake yeast starter. In this article I will only use the term “moto” but the three can be used ...more »

Basic Brewing Radio goes to Sake One!

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 »

Koji Comparison

January 1st, 2010 at 1:05 am » Comments (7)

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 »

Sake basic ingredients

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 »