Haze-komi (koji mold penetration into steamed rice)

Haze-komi (破精込み) refers to the state, during sake production, in which koji mold has penetrated deeply into the interior of the steamed rice, and its hyphae break down the rice starch to produce sugars. This process plays an important role in sake fermentation. The enzymes produced by the koji mold convert the starch in the rice into sugar, and yeast then converts that sugar into alcohol and carbon dioxide, producing sake. Because haze-komi has a major influence on the quality of the koji and the flavor of the sake, it requires careful management.