Koji-Kin AKA "Aspergillus oryzae"
Koji. What is it, how do I use it, and can I grow it myself? When making Koji-rice, or as it is called, “Koji-Kin” you are growing mold onto steamed rice, that’s it. The mold’s name is Aspergillus oryzae, it's a kind of good mold, plus it's said to be good for you as well. Koji is white and furry when it's in peak growth, and the heart of sake. Without Koji you couldn’t get the parallel fermentation you need to turn the starch into sugars and then into alcohol. You can buy it