Koji (sake mold)

Please note: This article is about the mold for sake brewery. For other uses of the term, please see Koji (disambiguation).
Koji was the Rokugani term for mold cultivated in steamed rice, one of the crucial ingredients in sake brewing. Scenes from the Empire, Part 21, by Yoon Ha Lee, Robert Denton, and Shawn Carman The
same mold used to make sake was also used to make soy sauce, miso, vinegar, and pickled vegetables. Book of Water, p. 122
Category:Rokugani Language