Bakahaze (excessive haze in koji)

Bakahaze (also given in the source as "bakahasei") is a term for excessive activity that occurs during the sake brewing process, described here as excessive yeast activity. It can arise especially when damp koji with a high moisture content (shike koji) is used. The koji enzymes become overly active, and normal fermentation can be disrupted. In this state, both "haze-mawari" and "haze-komi" (the two patterns of koji mold growth) progress excessively, resulting in the phenomenon called bakahaze. The balance of aroma and flavor is lost, which can adversely affect the quality of the sake, so care is needed.