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Adding koji mold, A sake brewery preserving Kyoto’s tradition
Sasaki Sake Brewery2018
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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Details
- 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
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