Search results：koji
- Shuzō-kō [ sake brewery worker ]
- Furabin-rui [ flavins ]
- Chaku-shoku busshitsu [ colouring agent ]
- Tōmei-do [ degree of clarity ]
- Uwadachi-ka [ top notes (aromas) ]
- Tsuwari-ka・dai-asechiru shū [ “morning sickness smell” ; diacetyl smell ]
- Kabi-shū [ mould smell ]
- Umami
- Ama-kuchi ・kara-kuchi [ sweet； dry ]
- Kiki-zake yōgo [ sake tasting terms ]
- Tokutei Meishō-shu [ Special Designation Sake ]
- Honjōzō-shu・honjōzō
- Ginjō-shu・daiginjō-shu・junmai ginjō-shu・junmai daiginjō-shu
- Junmai-shu [ pure-rice sake (sake made from only rice and water) ]
- Sei-kiku-ki・jidō sei-kiku-ki [ kōji-making machine; automatic kōji machine ]
- Kirikaeshi-ki [ kiri-kaeshi machine ]
- Tana [ “shelf” table for kōji making ]
- Toko [ toko bed ]
- Chaku-shoku [ colouring ]
- Ori-sage [ sedimentation, fining ]