After steaming, part of the rice is taken to a warm, controlled room where koji mold is carefully cultivated.
Koji is the key that unlocks the starch inside the rice, converting it into sugars that yeast can later transform into alcohol.
This process requires precise temperature and humidity control, as well as constant attention from skilled brewers.
Although koji is rarely seen by visitors, it is often described as the soul of sake brewing.
麹づくりは、蒸した米に麹菌を繁殖させる工程です。
ここでデンプンが糖に変えられ、日本酒の基礎が作られます。
酒蔵ごとの技術や感覚が最も表れる工程でもあります。
