Koji mold {fungus} is necessary for the brewing of sake.
Koji mold is a change agent, ie Koji will break down the starch molecules {long chains} into small chains of molecules and eventually into sugar. The sake yeast will then take over and convert those rice sugars into alcohol and CO2.
Typically, only a tiny portion of the steamed rice is incolulated with Koji mold. The Koji mold will then start its "magic". A yeast starter {"moto"} follows next {combination of steamed rice, water, koji mold, and yeast}. The "moto' is then transferred to a larger vat where the same mix of water, steamed rice, and koji will be added {typically} three more times over the next four days {this fermenting mixture is called "moromi" }
Now here comes the difference to an ALL KOJI Sake: The entire steamed rice {not only a tiny fraction of it} will be inoculated with koji. This will lead to a much higher intensity and speed of starch break down {higher degree of aminoc acid and lactic acid} . In addition, many more sugar molecules will be available for the "yeast attack"
These changes have great meaning for the flavor/taste/aroma complexity of the sake:
- Much higher flavor and aroma intensity
{please keep in mind that rice as such does not
have any flavors and aromas of its own}
- Much more intense balance of sweetness,
tartness and acitidy.
Sake Meter Value -18 / Amino Acidity 3.0 /
Total Acidity 3.9
Zen Kouji Shikomi
Alc./Vol.: 16.0
