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) ]