Search results:koji
- Sake-kasu・seishu-kasu [ pressed sake “cake” ]
- Henchō moromi [ abnormal moromi ]
- Moromi nissū [ fermentation time ]
- Yodan jikomi (yodan) [ fourth stage mashing ]
- Moromi [ main mash ]
- Moto-tate [ shubo mashing ]
- Shikomi haigō [ brewing recipe ]
- Yamahai・yama-oroshi-haishi-moto [ yamahai; yamahai yeast starter ]
- Kō-on tōka shubo [ high-temperature-saccharification shubo ]
- Shubo kōtei [ shubo making process ]
- Sokujō-kei shubo・sokujō shubo [ sokujo-school yeast starter/sake ]
- Yasei kōbo [ wild yeast ]
- Kōki-seibun kō-seisan kōbo [ koji-making room ]
- Kōso-zai [ enzyme preparation (enzyme agent) ]
- Guruko-amira-ze [ glucoamylase ]
- Arufa-amira-ze [ alpha-amylase ]
- Haze [ growth state of koji-kin ]
- Kiri-kaeshi [ (preliminary) mixing of kōji pile ]
- Kikai-sei-kiku-hō [ mechanized koji-making ]
- Sei-kiku・sei-kiku kōtei [ kōji making; kōji- making process(es) ]