Hazeochi (koji with poor mold growth)

Hazeochi (破精落ち; the source text gives the reading as "Haseiochi") refers to koji in which the koji mold (kojikin) has not propagated well during sake production, leaving the steamed rice hard. In this state, the enzymes needed for fermentation are insufficient, and the sake brewing may be incomplete. Good koji is normally soft and rich in enzymes, and plays a vital role in sake making, so hazeochi is regarded as a serious problem that affects quality.