酒 麹(さけこうじ)

さけこうじ

noun

sake koji; rice koji for brewing sake

1. sake koji; rice koji used for brewing sake

Rice that has been inoculated with koji mold for the purpose of brewing sake. The koji breaks down the starches in rice into sugars that can then be fermented into alcohol. An essential ingredient in sake production.

酒麹(さけこうじ)は日本酒(にほんしゅ)造(づく)りに欠(か)かせない。

Sake koji is indispensable in sake brewing.

酒蔵(さかぐら)で酒麹(さけこうじ)の作(つく)り方(かた)を見学(けんがく)した。

I observed how sake koji is made at the brewery.

良質(りょうしつ)な酒麹(さけこうじ)を作(つく)るには温度(おんど)と湿度(しつど)の管理(かんり)が重要(じゅうよう)で、杜氏(とうじ)の経験(けいけん)と技術(ぎじゅつ)が問(と)われる。

Making high-quality sake koji requires careful temperature and humidity control, and depends on the master brewer's experience and skill.

A compound of 酒(さけ) (sake, rice wine) and 麹(こうじ) (koji, mold culture). Koji (麹(こうじ)) is the Japanese name for Aspergillus oryzae, a mold used extensively in Japanese food production.

酒麹(さけこうじ) is also sometimes used in cooking as a marinade or seasoning, valued for its ability to tenderize meat and add umami flavor.

Common collocations

酒麹(さけこうじ)を作(つく)る: to make sake koji
酒麹(さけこうじ)で漬(つ)ける: to marinate with sake koji
酒麹(さけこうじ)の風味(ふうみ): flavor of sake koji
酒麹(さけこうじ)仕込(しこ)み: brewed with sake koji

Similar words

麹(こうじ): koji — the general term for koji mold or koji-cultured grain
米麹(こめこうじ): rice koji — koji grown on rice, used more broadly in cooking
甘酒(あまざけ): amazake — a sweet fermented rice drink made with koji

Related Words

Compare: 米麹(こめこうじ) (rice koji)

Compare: 甘酒(あまざけ) (amazake)

general

Added 2026.4.23 22:31 · Revised 2026.9.2 13:02

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