Description
Koji cultivation is a fermentation technique using the fungus Aspergillus oryzae to break down starches into sugars and amino acids.
Technical
Koji cultivation involves inoculating a substrate with Aspergillus oryzae and controlling temperature and humidity to prevent contamination. The optimal conditions for growth are 15-20°C and 60-70% moisture content.
Science
Primary Reaction
enzymatic hydrolysis
Sensory Profile
Aroma ()
earthymushynuttysweetsavorymusty
Wine Analogy
Similar to the role of noble rot in Sauternes wine production
Coffee Analogy
Resembles the enzymatic breakdown in honey-processed coffee
Perfume Analogy
