Relations between the Properties of Aspergilli and the Koji-making methods

Small Koji Tray, Large Koji Tray and Automatically Koji-making Box

Abstract

Two kinds of Aspergilli (0 and P) both classified into the INTERMEDIATET YPE by the authors were used for saké brewing, on that occasion the Koji was made by the three kinds of methods, for instances, using the former small Koji tray (Koji-buta or Moro-buta), the large Koji tray and a kind of Koji-making apparatus.
We confirmed that the properties of saké ands saké lees, and of course the Koji were almost dependent on the kinds of the Aspergilli used.