“Kojimuro” is a Japanese term referring to the room where koji, a mold (Aspergillus oryzae) propagated onto steamed rice, is made. This koji is a crucial ingredient in sake brewing, as it converts starch into sugar for fermentation. The koji-making process requires careful control of temperature and humidity, which is achieved within the specialized koji room. The room is held at a high temperature during koji production.

Also See Related Terms:

• Kojiya
• Kojimai

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