In December, UNESCO recognized “Traditional Sake Making Techniques” as Japan’s latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future.
Vocabulary for this episode:
Barakoji バラ麹 - Japan’s particular style of sprinkling Aspergillus oryzae spores over loose rice to make koji.
Mochikoji 餅麹 - One Japanese term for the common Chinese style of cake fermentation starter, called sometime jiuqu or qu. Basically, a cake of rice flour or other starch mixed with water and inoculated with various microbes including Apergillus or Rhizopus molds.
Recommendations:
Andy - Daigorei from Bajo Shuzo
Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive
Also, check out Andy’s new sake tours at: https://www.originsaketours.com/
And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!
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