{"id":5099,"date":"2026-09-21T20:07:18","date_gmt":"2026-09-21T11:07:18","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=5099"},"modified":"2026-09-30T14:18:16","modified_gmt":"2026-09-30T05:18:16","slug":"koji","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/koji\/","title":{"rendered":"What is Koji? Differences from Nuruk, types of koji molds, and the history of single-strain culture (Differences between Aspergillus oryzae, Aspergillus niger, and Aspergillus oryzae)."},"content":{"rendered":"
There are key ingredients used to make alcohol in Korea and Japan: nuruk and koji. In Japanese, they are called 'koji'.<\/p>\n\n\n\n
If you turn over a Makgeolli label, you will find products listed as 'Ipguk' in the ingredients, and products listed as 'Nuruk'. Both are written with the same Chinese character, 'guk' (\u9eb4<\/span>Why is the character ) written differently?.<\/p>\n\n\n\n
Although both are ingredients for the fermentation of alcohol, depending on whether koji or nuruk is used, there are debates regarding the acidity, aroma, umami of the alcohol, and even whether the alcohol can be called traditional alcohol.<\/p>\n\n\n\n
It is an essential ingredient to know if you want to understand sake, or our makgeolli and distilled soju.<\/p>\n\n\n
\n
index<\/p>\n <\/div>\n\n\n\n
What is Entry? \u2014 Koji, Barakoji, and Entry<\/h2>\n\n\n\n
<\/figure>\n\n\n\n
Entry<\/span>(\u7c92\u9eb4)<\/span>It is literally 'grain soup'. It refers to a fermentation agent in which pure cultured mold spores are sprinkled onto each individual steamed and cooled grain to allow the mold to proliferate in a scattered state.<\/p>\n\n\n\n
In our language Scattered yeast<\/strong>, in Chinese characters, it is mountain chrysanthemum(\u6563\u9eb4)<\/span>, in Japanese, Barakoji(\u6563\u9eb4, \u3070\u3089\u9eb4)<\/span>It is called that. It means that 'Bara' has scattered.<\/p>\n\n\n\n
Are Koji and entry the same thing?<\/h3>\n\n\n\n
profusely Entry<\/span>We just call it Koji, but strictly speaking, Inclusion relationship<\/strong>all.<\/p>\n\n\n\n
Koji(\u9eb4)<\/span>Koji is a broad concept referring to all grains in which mold has been cultivated. It encompasses not only alcohol but also miso, soy sauce, mirin, and amazake. Depending on the raw material, there is komekoji made from rice.(\u7c73\u9eb4)<\/span>, barley-made Mugikoji(\u9ea6\u9eb4)<\/span>It is divided into.<\/p>\n\n\n\n
Among them, the form in which the grains are scattered is Barakoji, that is, what we call Entry<\/span>It is. Since virtually all koji used in Japanese brewing is of this form, it is simply not referred to by a separate name.<\/p>\n\n\n\n
Why is mold needed?<\/h3>\n\n\n\n
Alcohol is produced when yeast consumes sugar and releases alcohol, but rice contains no sugar and only starch linked in long chains.<\/p>\n\n\n\n
Beer sprouts barley, causing the grain to produce enzymes on its own. However, rice cannot be germinated because it is in its white rice state with the outer husk removed. Therefore, enzymes must be brought in from outside<\/strong> And the source of that is mold.<\/p>\n\n\n\n
\n
The three key enzymes produced by koji<\/strong><\/p>\n
\n
\u03b1-amylase<\/strong> \u2014 Cut long starch chains into intermediate products such as dextrin.<\/li>\n
Glucoamylase<\/strong> \u2014 It converts that dextrin into glucose that yeast can consume. Ginjo-style sake maintains the activity of this enzyme at a particularly high level to provide sufficient food for the yeast.<\/li>\n
acidic protease and peptidase<\/strong> \u2014 It creates umami by breaking down proteins into amino acids. However, since an excessive increase in amino acids leads to off-flavors, the key is to control the amount to produce only the minimum necessary.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
This is where the unique structure of East Asian grain liquor comes from. Mold converts starch into sugar. Saccharification<\/strong>and yeast convert sugar into alcohol fermentation<\/strong>It proceeds simultaneously within the same container.<\/p>\n\n\n\n
This is parallel double fermentation(\u7add\u884c\u8907\u91b1\u9175)<\/span>It is called that. In beer, yeast is added after saccharification is finished, but in sake and makgeolli, the two reactions run together in one tank.<\/p>\n\n\n\n
Thanks to this, it reaches around 201 TP3 T, the highest level among non-distilled spirits. In sake Entry<\/span>The rice used to make this is about 20 to 251 TP3 T of the total rice used, and the rest is just steamed rice.<\/p>\n\n\n\n
Under the Korean Liquor Tax Act, 'national(\u9eb4)<\/span>\u2018'Nuruk' is broadly defined as starchy raw materials in which molds have been cultivated, or enzymes capable of saccharifying starch. Although the legal provisions do not distinguish between nuruk and koji, in practice, the two are fundamentally different substances.<\/p>\n\n\n\n
How are Nuruk and Ipguk different?<\/h2>\n\n\n\n
Various types of yeast<\/figcaption><\/figure>\n\n\n\n
The biggest difference is shape<\/strong>not this Who comes in and lives here?<\/strong>all.<\/p>\n\n\n\n
Our traditional nuruk is Byeongguk(\u9920\u9eb4)<\/span>, that is, rice cake nuruk. Wheat is coarsely ground, mixed with water to form a dough, placed in a mold to shape into a lump, and left exposed to the air. natural inoculation<\/strong>I wait for it.<\/p>\n\n\n\n
In this process, it is not just koji mold that enters. Various types of mold, wild yeast, lactic acid bacteria, and other bacteria also settle together. The ideal condition is for acetic acid bacteria and others to multiply first and clear out unwanted bacteria, after which the koji mold takes root.<\/p>\n\n\n\n
On the other hand, modern Entry<\/span>Silver is a pure culture of the starter culture in the laboratory.(\u7a2e\u9eb4)<\/span>Sprinkle on steamed rice Single strain only<\/strong> Raises. There is only one actor going on stage.<\/p>\n\n\n\n
This difference completely changes the character of the alcohol. Nuruk alcohol, produced by the intermingling of various microorganisms, yields a complex umami and savory flavor, but exhibits significant variation from batch to batch. Conversely, alcohol fermented with a single strain produces consistent results with less koji aroma and a clean finish, but it is more prone to becoming thin in layers.<\/p>\n\n\n\n
\n\n
\n
division<\/th>\n
Traditional Nuruk (Byeongguk)<\/th>\n
Entry (Sanguk)<\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Main ingredients<\/td>\n
Roughly ground whole wheat (rice, mung beans, and barley are also used)<\/td>\n
Mainly non-glutinous rice, some wheat and barley<\/td>\n<\/tr>\n
\n
form<\/td>\n
Knead and shape into a ball<\/td>\n
The grains exactly as they are scattered<\/td>\n<\/tr>\n
\n
Heating raw materials<\/td>\n
Raw grain that has not been deluxed<\/td>\n
Grain that has been enlarged and made luxurious<\/td>\n<\/tr>\n
\n
Vaccination method<\/td>\n
Natural inoculation of airborne microorganisms<\/td>\n
Pure culture end artificial inoculation<\/td>\n<\/tr>\n
\n
Microorganisms involved<\/td>\n
Many types of mold, yeast, lactic acid bacteria, etc.<\/td>\n
Single koji mold (yeast added separately)<\/td>\n<\/tr>\n
\n
Taste trends<\/td>\n
Umami, savory flavor, and yeast aroma<\/td>\n
Clean and distinct acidity<\/td>\n<\/tr>\n
\n
Reproducibility<\/td>\n
Large variation between batches<\/td>\n
Very stable<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Is it okay to call the entry 'Japanese yeast'?<\/h3>\n\n\n\n
It is correct in broad terms, but it creates a misunderstanding when used in everyday language. The hierarchy can be summarized as follows.<\/p>\n\n\n\n
\n
\uad6d(\u9eb4)<\/span> \u2014 The entire saccharifying agent that caused mold to grow on grains<\/li>\n\n\n\n
Byeongguk(\u9920\u9eb4)<\/span> \u2014 Molded into a lump. What we commonly call yeast.<\/li>\n\n\n\n
The problem is that in Korean, the word 'nuruk' conventionally refers only to Byeongguk. Therefore, if one simply refers to Ipguk as Japanese nuruk, it carries the implication of being 'made into a lump and naturally inoculated.'.<\/p>\n\n\n\n
To write accurately Japanese-style scattered koji<\/strong> or Rice koji<\/strong>This is better. In fact, it is common to list it alongside the ingredient name, such as 'rice koji (koji).'.<\/p>\n\n\n\n
There is one more point to note. It is easy to misunderstand that scattered koji is unique to Japan, but that is not the case. The mountain koji method has existed from the beginning within the lineage of koji that originated in China and spread throughout East Asia, and similar records remain in Korea, Taiwan, Indonesia, and Nepal.<\/p>\n\n\n\n
However, our region's saccharification power was relatively weak, so it could not become the mainstream. What made the Japanese method special was not the method itself, but the pure isolation and standardization of the bacteria Industrially reproducible<\/strong> It lies in the fact that it was made.<\/p>\n\n\n\n
The birth of the end<\/h2>\n\n\n\n
<\/figure>\n\n\n\n
It is unlikely that pure cultured spores were sown from the beginning. How was it possible to select and cultivate only a single species of fungus in an era without microscopes? In modern times, this is generally viewed in three main stages.<\/p>\n\n\n\n
Stage 1 \u2014 Natural occurrence<\/h3>\n\n\n\n
8th century *Harima Fudoki*(\u64ad\u78e8\u570b\u98a8\u571f\u8a18)<\/span>There is a record in \u300f that mold grew on rice offered to the gods, and alcohol was brewed from it. This was a time when the very concept of inoculation did not exist. It is the same thing that became very famous after appearing in 'Your Name'.<\/p>\n\n\n\n
In fact, steamed rice naturally develops koji mold without the need for spores to be sprinkled separately. A similar method of spreading leftover rice in a basket to keep it warm has also been observed in Taiwan.<\/p>\n\n\n\n
Step 2 \u2014 The decisive invention called wood ash<\/h3>\n\n\n\n
A well-done Koji wood ash(wood fire)<\/span><\/strong>When mixed, the culture medium becomes alkaline. Most of the harmful bacteria that are sensitive to alkali die off.<\/p>\n\n\n\n
However, Aspergillus actually uses the potassium and phosphate in the ash as nutrients to produce spores in large quantities. Trace elements such as copper and zinc contained in the ash improve the spore attachment rate and even the color.<\/p>\n\n\n\n
\n
In an era when neither antibiotics nor the concept of culture media existed The technology that established selective culture<\/strong>It is. It is the condition found through experience to kill unwanted bacteria while keeping only the target bacteria alive.<\/p>\n
Thanks to this discovery, a business model was established to 'collect large quantities of spores from well-grown fungi and sell them in the next batch.'(\u7a2e\u9eb4)<\/span>This is the moment it became a product. In a sense, commercial koji mold can be considered the oldest biotech product in Japan.<\/p>\n<\/div>\n\n\n\n
Stage 3 \u2014 Guild Monopoly and Modern Pure Cultivation<\/h3>\n\n\n\n
At the end of the Heian period, the government was Kojiza(\u9eb4\u5ea7)<\/span>They established a final manufacturing guild called [Name] and granted exclusive manufacturing rights. This was to manage alcohol taxation. Kyoto Kitano Tenmangu(\u5317\u91ce\u5929\u6eff\u5bae)<\/span>It was the main base.<\/p>\n\n\n\n
However, as sake transitioned from a drink of the aristocracy to a drink of the masses, the system was shaken. Breweries began producing their own starter cultures, and the government initially sided with the guilds, destroying the breweries' incubation rooms.<\/p>\n\n\n\n
Eventually, in 1444, enraged brewers clashed with the guild at Tenmangu. An army stormed the shrine, resulting in a fire and dozens of deaths. Following this incident, the production of cocoa was released from the guild's monopoly and became known as 'Moyashiya'.(\u3082\u3084\u3057\u5c4b)<\/span>\u2018It became the profession of a professional merchant called '.<\/p>\n\n\n\n
With the introduction of modern microbiology during the Meiji era, the pure culture of original strains using flasks began. The production of starter cultures, which had been quite primitive until then, thus entered the realm of science.<\/p>\n\n\n\n
Even now, the starter culture is carried out over approximately two weeks using rice with a polishing ratio of 961 TP3 T\u2014that is, rice with only 41 TP3 T of the bran removed\u2014mixed with a small amount of camellia ash. The purpose is not enzymes. spore production<\/strong>For this reason, nutrient-rich rice is used.<\/p>\n\n\n\n
Currently, there are about seven licensed vendors in Japan that sell refined and preserved starter cultures. Among them, Hishiroku in Kyoto has a history of over 350 years.<\/p>\n\n\n\n
They improve strains to suit their purpose. Hygi, which boosted glucoamylase production(High G)<\/span> In fact, strains developed to counteract the bitterness produced by the recently popular native yeast are being used.<\/p>\n\n\n\n
Types of Koji Mold \u2014 Yellow Koji, White Koji, Black Koji<\/h2>\n\n\n\n
<\/figure>\n\n\n\n
Entry<\/span>The type of mold used determines the direction of the sake. In practice, there are three main types of koji molds.<\/p>\n\n\n\n
Aspergillus oryzae<\/h3>\n\n\n\n
It is the standard strain most commonly used in sake. Its scientific name is Aspergillus oryzae<\/strong>. The species name oryzae comes from the scientific name of rice, as a German named Arburg, who was working at the University of Tokyo, first isolated this mold from sake rice koji and named it.<\/p>\n\n\n\n
Imperial(\u9ec3\u9eb4)<\/span>It is called [name], but in actual culture media, it grows as a yellowish-green color. It is a bacterium that supports the entire range of Japanese fermented foods, including not only sake but also miso, soy sauce, mirin, and amazake.<\/p>\n\n\n\n
The Italian priest and biologist who first classified this mold in the late 18th century described its appearance under a microscope as a holy water sprinkler used by Catholic priests to sprinkle holy water.(aspergillum)<\/span>It was seen as resembling... The genus name Aspergillus came from there.<\/p>\n\n\n\n
Aspergillus niger<\/h3>\n\n\n\n
Black koji used to brew Okinawa Awamori(\u9ed1\u9eb4)<\/span>It is a bacterium isolated in 1901. Its current scientific name is Aspergillus luchuensis<\/strong>It is, and in the past, it was commonly known as A. awamori.<\/p>\n\n\n\n
Its distinguishing feature is that it produces a large amount of citric acid. It drastically lowers the pH of the mash, preventing the proliferation of unwanted bacteria. In the warm climate of Southern Kyushu, shochu brewed with yellow koji often resulted in spoilage, but black koji solved this problem.<\/p>\n\n\n\n
Its excellent saccharification power, particularly glucoamylase production, is also a strength. However, it had the disadvantage that the spores were black, causing the entire workplace to turn black.<\/p>\n\n\n\n
Baek Guk-gyun<\/h3>\n\n\n\n
Kenichiro Kawachi, who was researching black koji mold(\u6cb3\u5167\u6e90\u4e00\u90de)<\/span>Aspergillus niger is a mutant in which the spore color changed from black to white that was discovered and commercialized.(\u767d\u9eb4\u83cc)<\/span>Its scientific name is Aspergillus luchuensis mut. kawachii<\/strong>.<\/p>\n\n\n\n
This is the most commonly used type of innard in Korean brewing sites.<\/p>\n\n\n\n
It retains the advantage of black koji, its ability to produce citric acid, while significantly improving workability. In 2013, genetic analysis by the Rural Development Administration confirmed that this strain, used in domestic makgeolli and Japanese shochu, is identical to the previously reported A. luchuensis, and its scientific name was finalized.<\/p>\n\n\n\n
Used here exclusively for soy sauce Aspergillus sojae<\/strong>...is added. Since the 2000s, the Japan Brewing Society has referred to these koji molds as koji molds(\u570b\u83cc)<\/span>It was designated as such, and subsequently included Black Country, White Country, and even A. sojae in that category.<\/p>\n\n\n\n
Then what do Korean breweries use? Of mass-produced makgeolli. Entry<\/span>\uc740 Aspergillus oryzae is virtually the standard<\/strong>am.<\/p>\n\n\n\n
The reason is clear. Citric acid lowers the acidity of the mash, allowing fermentation to proceed stably without contamination by unwanted bacteria even in the summer, and accelerates glucose conversion, ensuring a faster fermentation speed. The reduced yeast aroma is also advantageous for younger consumers and export markets.<\/p>\n\n\n\n
Instead, as the acidity increases, the taste of the alcohol becomes sour. Due to the distinctive sourness of commercially available makgeolli, there is a perception that "makgeolli is originally a sour drink," but makgeolli brewed with traditional nuruk involves various bacteria and actually leans toward umami.<\/p>\n\n\n\n
Distilled soju also frequently uses white or black koji varieties. On the other hand, medicinal liquor and clear liquor varieties use yellow koji. Entry<\/span>It is also used.<\/p>\n\n\n\n
Making an entry, empire<\/h2>\n\n\n\n<\/figure>\n\n\n\n
In sake brewing Ichikoji, Nimoto, Sanzukuri(\u4e00\u9eb4, 2\u915b, 3\u9020)<\/span><\/strong>There is an old saying that goes like this: the first is making the infusion, the second is the tavern keeper, and the third is soaking.<\/p>\n\n\n\n
Order is importance. That is how much the empire(\u88fd\u9eb4)<\/span> The process determines the character of the final drink.<\/p>\n\n\n\n
It starts with gaining weight. The goal is... Hard on the outside and soft on the inside<\/strong> It is a state. This moisture distribution determines the direction in which the hyphae extend from behind.<\/p>\n\n\n\n
Process sequence<\/h3>\n\n\n\n
\n
Hikikomori(\u5f15\u8fbc)<\/span><\/strong> \u2014 Cooled steamed rice, soup(\u9eb4\u5ba4)<\/span>It is moved to the facility. The fermentation room is maintained at a temperature of approximately 30\u00b0C and a humidity of around 601 TP3 T; this is because if the temperature is too low, Aspergillus oryzae cannot be cultured, and if the humidity is too high, other contaminants proliferate first. It is isolated from the outside by double doors, airtight windows, and insulated walls.<\/li>\n\n\n\n
Docomomi(\u5e8a\u63c9)<\/span>\u00b7Tanekiri(\u7a2e\u5207)<\/span><\/strong> \u2014 Spread the rice to ensure a uniform temperature, then scatter the starter culture spores through a sieve and mix them evenly with your hands. Typically, about 30g is used per 100kg of steamed rice, but as the amount of enzyme required decreases during subsequent fermentation stages, the amount used is also reduced.<\/li>\n\n\n\n
Kirikaeshi(\u5207\u8fd4)<\/span><\/strong> After 10 to 12 hours, separate the rice grains that have stuck together by hand, supply oxygen, and equalize the temperature and moisture.<\/li>\n\n\n\n
Mori(\u76db)<\/span><\/strong> \u2014 Since heating begins, use a wooden lid in fixed amounts to make temperature control easier.(\u9eb4\u84cb)<\/span>Divide into boxes.<\/li>\n\n\n\n
Nakashigoto(\u4ef2\u4ed5\u4e8b)<\/span><\/strong> \u2014 When the product temperature reaches around 35\u2103, it is broken apart again to remove heat and moisture and increase the surface area in contact with oxygen.<\/li>\n\n\n\n
Shimaishigoto(\u4ed5\u821e\u4ed5\u4e8b)<\/span><\/strong> \u2014 Maintain a uniform overall temperature around 38.5\u2103 to remove excess moisture. Since amylase-family enzymes become active above 40\u2103, the temperature curve in this range is particularly important.<\/li>\n\n\n\n
Decoji(\u51fa\u9eb4)<\/span><\/strong> \u2014 After spending 8 to 12 hours maintaining 40 to 43\u2103, take it out of the breeding room and stop breeding.<\/li>\n\n\n\n
Karashi(\u67af)<\/span><\/strong> \u2014 Cool in a cool place to remove moisture. The finished product has an aroma like roasted chestnuts.<\/li>\n<\/ul>\n\n\n\n
The entire process usually takes two to three days, or 40 to 48 hours. During this time, monitoring and control are carried out while staying up all night.<\/p>\n\n\n\n
A brewery site in Shizuoka(\u675c\u6c0f)<\/span>He says he spends 70 hours here and checks the temperature and humidity every 90 minutes. In other words, he says that during the brewing season from October to April, he never sleeps for more than 90 minutes at a time.<\/p>\n\n\n\n
\n
How is the production of koji in Korean breweries different?<\/strong><\/p>\n
The basic framework is the same, but the temperature range and time differ slightly. A common method involves steaming the rice at 90\u2013110\u00b0C for 40\u201360 minutes, cooling it to 20\u201330\u00b0C, inoculating it with 0.1\u20130.31 TP3T of starter culture relative to the weight of the rice, and culturing it at 30\u201340\u00b0C for 25\u201348 hours.<\/p>\n
Most large breweries use automated aging machines that automatically control temperature and humidity. While machine-made aging is also widely used in the sake industry, handmade sake is still considered the highest quality.<\/p>\n<\/div>\n\n\n\n
The concept most keenly observed in the imperial process is laxative(\u7834\u7cbe)<\/span><\/strong>c. It refers to the traces where mycelia have taken root and burrowed into the rice, that is, the white spots that appear on the surface of the rice.<\/p>\n\n\n\n
The rate at which the rice dissolves during fermentation varies depending on whether these spots have spread across the entire grain or appeared only on parts of it. It is broadly divided into two types.<\/p>\n\n\n\n
Souhajehyeong(\u7e3d\u7834\u7cbe)<\/span><\/strong>It is a state where the mycelium covers the entire surface and penetrates deep into the interior. Its saccharification power is very strong, bringing out the sweetness and umami of the rice. It is used for rich and heavy sake, especially as a starter culture.<\/p>\n\n\n\n
Tsukihaze type(\u7a81\u7834\u7cbe)<\/span><\/strong>The surface proliferation is sparse, while the mycelium extends deeply from the center of the egg. The saccharification power remains at an appropriate level, making it suitable for producing delicate and clean sake. This type is mainly used for the Ginjo series.<\/p>\n\n\n\n
There are also cases of failure. If there is too much moisture on the surface of the steamed rice, the mold does not feel the need to penetrate inward and only forms a thin layer on the surface; such rice lacks enzymatic activity and cannot be used for alcohol. Conversely, if the rice is too soft, it proliferates excessively to the point where it crumbles when pressed with a finger.<\/p>\n\n\n\n
Types of Aspergillus and sesame seeds<\/h3>\n\n\n\n
Types of Aspergillus What kind of bacteria is it?<\/strong>It refers to, and the Paje type is How did you cultivate that bacteria?<\/strong>It refers to.<\/p>\n\n\n\n
However, in practice, they are not referred to by a single word like 'Heukguk Souhajehyeong'. Haje is an evaluation standard that originally developed in the Cheongju industry, and Baekguk is used for Soju and Makgeolli. Entry<\/span>This is because the goal is to maximize saccharification power, so it is effectively unified toward full-scale propagation, and there is little practical benefit in distinguishing between them.<\/p>\n\n\n\n
In the field, the key factors distinguishing koji are rather the raw material (rice koji or barley koji), intended use (for starter culture or fermentation), and moisture content (dry or wet). If the moisture content is high, it dissolves quickly in the mash, allowing the sugar to be absorbed all at once, whereas if it is dry, it dissolves slowly.<\/p>\n\n\n\n
Entry into the Korean liquor industry<\/h2>\n\n\n\n<\/figure>\n\n\n\n
As Japan introduced science into brewing in the modern era Separation of saccharification and alcohol fermentation<\/strong>They established a method in which koji is responsible for saccharification, and cultured yeast is added separately to carry out fermentation.<\/p>\n\n\n\n
This system was introduced to the Korean Peninsula during the Japanese colonial period. Around 1920, made with Aspergillus niger Entry<\/span>It began to be used in the production of soju instead of traditional nuruk, and initially it was mixed half and half with nuruk, but gradually Entry<\/span>It has solidified into using only one.<\/p>\n\n\n\n
The trend continued even after liberation. As the use of rice was restricted due to grain policies in the 1960s, wheat flour and sweet potatoes were introduced as ingredients for makgeolli, moving one step further away from traditional brewing methods.<\/p>\n\n\n\n
Most of the makgeolli currently mass-produced is made from white rice. Entry<\/span>It is made by combining cultured yeast. This is because the fermentation is stable and the quality variation is small, making it advantageous for distribution and export.<\/p>\n\n\n\n
Of course, controversy follows. The question is whether alcohol brewed with koji can be called traditional liquor. It is pointed out that the difference between cheongju, which is made by fermenting the base and secondary mashes with koji and skimming off the clear liquid, and nihonshu, which is made with koji, ultimately lies in the fermentation agent and the degree of polishing.<\/p>\n\n\n\n
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