Bara koji (loose, granular rice koji)

Bara koji (バラ麹) is a type of rice koji with a loose, granular form in which the grains are separate from one another. In sake brewing, koji plays an important role in promoting saccharification. Bara koji is generally formed during production by steaming the rice and then evenly dusting it with koji mold. Because it has a fine, granular form, saccharification proceeds evenly. This form is designed so that the enzymes in the koji can break down the rice starch efficiently, allowing smoother fermentation. Using bara koji may also enrich the aroma and flavor of the sake. In sake production, bara koji is regarded as an important element for bringing out a distinctive character.