Hine koji (over-matured koji)

Hine koji (老ね麹) refers to koji that has been matured by encouraging the growth of koji mold over an extended period during the koji-making process. Through this process, the koji mold produces ample enzymes and acquires strong enzymatic power. As a result, hine koji has high saccharifying ability and fermentation power and gives rise to a variety of fermentation products, making it an important element that adds depth to the flavor and aroma of sake. Sake made with hine koji often has a rich taste, and the koji is highly valued in sake brewing.