Koji is made by moistening grains (Rice, Barley, Soybeans, etc.), steaming them and then sprinkling Koji Starter on the steamed materials. The materials are cultured under temperature and humidity conditions suitable for the growth of Koji mold.
Koji contains various kinds of enzymes and it degrades grains efficiently. Koji itself is rich in saccharides, amino acids, peptides, vitamins and minerals so it can be said to be a fully nutritious food.
In general, Koji making process is called “Seigiku” or “Seikiku”. The outcome of the Koji making process varies depending on what kind of raw materials are used, what types of Koji Starter are used and environment factors of “Seigiku”. This leads to the diversification of the taste and flavor of the final product (such as Sake, Miso, and Soy Sauce and Shochu) and adds to the enjoyment of the product.