Show Notes
In the latest Sake Deep Dive, Andy and Jim take on Japan’s national mold, Aspergillus oryzae–the lowly koji-kin. This is less a historical exploration and more a real look at the nitty gritty on this itty bitty ruler of the sake world.
CORRECTION: During the episode, Jim mistakenly called Shirokoji Aspergillus luchuensis. That is incorrect. It is Aspergillis kawachii. Aspergillus luchuensis is another name for Aspergillus awamori.
Vocabulary from this episode
Kikoji - Yellow koji, Aspergillus oryzae. The standard sake strain of koji kin.
Koji kin - the actual way to refer to the mold spores that are added to rice to make rice koji.
Kurokoji - Black koji, Aspergillus awamori/Aspergillus luchuensis. The standard strain of koji kin for making the Okinawan rice spirit of awamori.
Shirokoji - White koji. Aspergillus kawachii. The standard strain of koji kin for making Japan’s spirit of shochu. Oddly, a mutated form of Aspergillus awamori.
Toko - Literally “floor/bed.” The table where major hand-made koji production happens.
Hako - Literally “box.” A box where moderately sized batches of hand-made koji are propagated for temperature control.
Futa - Literally “lid.” Smaller boxes for precise, granular temperature control in hand-made koji production.
Recommended Sake
Andy - 無窮天穏 Mukkyu Tenon
Jim - Gokyo Five Yellow
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