One such fungus, the mold Aspergillus oryzae ... yeasts—are part of the fermentation process for making soy sauce or the rice wine sake, the only fermentations that would work would be those ...

This fermentation process uses fine polished white rice, like grapes for wine or grain for beer. After the rice has been polished, it soaks in water and is then steamed. Koji mold, the national ...

For reference, the earliest record we have of wine is from around 5980 B.C., around 8,000 years ago. The initial fermentation ...

Sake, a fermented rice wine, has been a cornerstone of Japanese ... rice, and koji — a mold that breaks down rice starch into sugar, kickstarting fermentation. This process is carefully overseen ...

The nuruk (fermentation starter) room of Geumjeongsanseong Makgeolli, a manufacturer of the milky rice wine makgeolli ... layer indicates that it has long held moisture, which allows mold to grow ...

Sake, in its most basic definition, is an alcohol that is made from fermented ... mold that makes the sake magic happen. Sake producers grow koji mold spores onto some of the sake rice, and ...

Many people enjoy sake, the Japanese rice wine. But now, a local brewing company is betting diners will soon make room for ...

Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake. Koji-based ...

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentat ...