Ki-Koji (Asp. oryzae) |
White Koji (Color mutant of Asp. oryzae) |
Black Koji (Asp. awamorii) |
There are some differences in making between Tane-Koji and Koji.
1) The main parpose of Koji making is the producing enzyme. However, that of Tane-Koji is the producing
spores for Koji making.
2) For Koji making, polished rice or barley is uesd and it takes about two days. But for Tane-Koji making,
nutritious rice with high polishing rate (brown rice) is used and it takes about one week.
3) Tane-Koji is normally dried for quarity keeping.
4) In Tane-Koji making, about one parcent of ash is added to steamed and cooled rice for good growing of Koji fungi and
good sporing, and improving preservation.
The best ash is camellia ash, but sometimes Tane-Koji is made without ash.
Several kinds of Tane-Koji have been developed from different strain of Aspergillus that have
been handed down as heirlooms by every producers and some of them are obtained by natural or artificial mutation.
Since olden times Tane-Koji has been distributed to all brewer's by Tane-Koji producers, and the
strains used for Tane-Koji has eventually formed a unique group of fungi, different from the wild types,
as a result of the long history of development.
Sake and Shochu yeast in agar slant |
Seed culture in flask | Main culture in flask | Product |
Beer yeast in agar slant |
Culture in flask | Incubation in Jar-fermenter | Product |
yeast for Miso in agar slant |
Culture in flask | Main culture in flask | Product |
Lactic acid bacteria for Miso |
Culture in flask | Incubation in Jar-fermenter | Product |