Description
Koji inoculation enzymatically hydrolyzes starches into fermentable sugars using Aspergillus oryzae.
Technical
Aspergillus oryzae secretes amylases (α-amylase, glucoamylase) and proteases that break down rice starches into glucose and amino acids, creating the foundation for saccharification in sake production.
Culinary Significance
This process is fundamental for creating the sweet, umami-rich koji rice used in sake, miso, soy sauce, and shochu production.
Science
Primary Reaction
Saccharification
Parameters
Temperature
32°C optimal
25°C to 40°C range
Time
48 hours
36 hours – 60 hours
Equipment
Wooden trays (traditional)Temperature-controlled incubation chambersSterile inoculation tools