Koji Fermentation

Also known as: koji, amazake

Cultivating koji mould (Aspergillus oryzae) on steamed rice, then fermenting to an amazake -- a sweet, low-alcohol rice base inspired by sake.

How It Works

Koji is grown on steamed rice to release enzymes that convert starch to sugar; the result is mixed with water and fermented with a cultivated yeast.

Best For

Creamy, gently sweet rice-based components

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 1

Still White<0.5% ABV

Amazake (Koji Rice)

MURI uses Amazake (Koji Rice) in Koji Rice Series 1: koji grown on steamed rice to make a sweet amazake, then fermented with a cultivated yeast into a sake-style base.^[1][2]

Service signal

Creamy, gently sweet, sake-like.

References

[1]Producerhttps://muri-drinks.com/en-uk/blogs/flavor-library/koji-rice-series-1↑use 1
[2]Producerhttps://muri-drinks.com/en-uk/collections/all-singles↑use 1

Koji Fermentation

Category

How It Works

Best For

Koji Rice Series 1

References