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Adding koji mold, A sake brewery preserving Kyoto’s tradition

Sasaki Sake Brewery2018

Kyoto Women's University, Lifestyle Design Laboratory

Kyoto Women's University, Lifestyle Design Laboratory
Kyōto-shi, Japan

The steamed rice is transferred on a belt conveyor and koji mold spores are sprinkled over the rice. This will turn into koji, a type of yeast prepared from rice.

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  • Title: Adding koji mold, A sake brewery preserving Kyoto’s tradition
  • Creator: Sasaki Sake Brewery
  • Date Created: 2018
  • Location: Sasaki Sake Brewery
  • Location Created: Sasaki Sake Brewery
  • Subject Keywords: Sake, Kyoto, Brewery, Sasaki Sake Brewery
  • Type: Brewing
  • Publisher: Kyoto Women's University, Lifestyle Design Laboratory
  • Rights: © Sasaki Sake Brewery
  • External Link: Sasaki Sake Brewery
Kyoto Women's University, Lifestyle Design Laboratory

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