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.
酒麹は日本酒造りに欠かせない。
Sake koji is indispensable in sake brewing.
酒蔵で酒麹の作り方を見学した。
I observed how sake koji is made at the brewery.
良質な酒麹を作るには温度と湿度の管理が重要で、杜氏の経験と技術が問われる。
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 (sake, rice wine) and 麹 (koji, mold culture). Koji (麹) is the Japanese name for Aspergillus oryzae, a mold used extensively in Japanese food production.
酒麹 is also sometimes used in cooking as a marinade or seasoning, valued for its ability to tenderize meat and add umami flavor.
COMMON COLLOCATIONS:
- 酒麹を作る: to make sake koji
- 酒麹で漬ける: to marinate with sake koji
- 酒麹の風味: flavor of sake koji
- 酒麹仕込み: brewed with sake koji
SIMILAR WORDS:
- 麹: koji — the general term for koji mold or koji-cultured grain
- 米麹: rice koji — koji grown on rice, used more broadly in cooking
- 甘酒: amazake — a sweet fermented rice drink made with koji