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Koji (sake mold)

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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. [1] The same mold used to make sake was also used to make soy sauce, miso, vinegar, and pickled vegetables. [2]


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