Koji in Whiskey Production

This chapter explores the historical use of koji in whiskey production, including important research by a Japanese chemist who isolated amylase from koji, despite setbacks. It provides a hands-on guide for creating koji malted barley at home, detailing the soaking, steaming, and inoculation processes necessary for promoting koji growth. Additionally, the chapter outlines the significance of temperature and humidity control during incubation, culminating in the preparation of barley for fermentation.