Koji Fermentation

Also known as: koji

Koji Fermentation
Forrest O. · via Wikimedia Commons · CC BY-SA 2.0 · modified

Cultivating koji mould, such as Aspergillus oryzae, on rice or other grains to produce enzymes that release sugars from starch and break down proteins. These enzymes support preparations ranging from sweet rice-koji amazake to fermented beverage bases.

Category

Fermentation

How It Works

Koji mould grows on steamed grain and produces enzymes. Amylases break starch into sugars, a process called saccharification; other enzymes break proteins down into amino acids and smaller compounds. Rice-koji amazake uses this starch-to-sugar conversion for sweetness without requiring yeast fermentation. Where yeast fermentation is part of the process, yeast converts sugars into alcohol and carbon dioxide. In sake, sugar release and yeast fermentation take place together in the same mash.

Best For

Developing sweetness and savoury depth in grain-based drinks, and supplying sugars for further fermentation.

How producers use Koji Fermentation

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

MURI

Koji Rice Series 2

Sparkling white<0.5% ABV
Koji Amazake

Koji rice amazake is confirmed. The yeast and lacto accounts for further fermentation remain unreconciled.[7]

Service signal

Works as a liquid component.

MURI

MURI × ESSE: The Middle

Still red<0.5% ABV
Koji Amazake

The source names koji amazake. The extra yeast-fermentation stage described for the Koji Rice Series is not transferred to this preparation.[8]

Service signal

Works as a liquid component.

References

  1. [1]institutionalWhat is koji? — Information about types of alcoholic beverages — National Research Institute of Brewing
  2. [2]institutionalBrewing Terms — Japanese Sake Essentials — National Research Institute of Brewing
  3. [3]institutional「発酵」の不思議 — Ministry of Agriculture, Forestry and Fisheries, Japan, 2022
  4. [4]institutionalWhat is Sake? — Japanese Sake Essentials — National Research Institute of Brewing
  5. [5]institutional甘酒と白酒の違いについて教えてください。 — Ministry of Agriculture, Forestry and Fisheries, Japan, 2023
  6. [6]Producerhttps://muri-drinks.com/blogs/flavor-library/koji-rice-series-1↑use 1
  7. [7]Producerhttps://muri-drinks.com/blogs/flavor-library/koji-rice-series-2↑use 2
  8. [8]ProducerEsse X Muri Collaboration (muri-drinks.com)↑use 3