Dekoji tsukai (using freshly made koji on the same day)

Dekoji tsukai refers to the practice of using koji, prepared after dekoji (the removal of finished koji from the koji-making room), in the sake brewing (shikomi) on that same day. Koji normally plays an important role in fermentation, producing sugars and supporting the fermentation of the shubo (yeast starter). Dekoji tsukai takes advantage of the koji's freshness to raise fermentation efficiency, and it is used especially when brewing high-quality sake. With this technique, sake with a richer aroma and flavor is produced.