Traditional knowledge and skills of Sake-making with koji mold in Japan features a unique set of techniques utilizing koji mold cultivated in Japan’s moderate climate, which has been incorporated into the brewing of Nihonshu, Shochu, Awamori, Mirin, etc. This Japanese representative culture was established with delicate sensibility and refined skill over a long history.
Learn more about the process of Sake-making through the video and the brochure, linked below:
“Traditional knowledge and skills of Sake-making with koji mold in Japan”
Japan’s Traditional Brewing Brochure