Kabi (mold)

Kabi (mold) is a type of microorganism belonging to the filamentous fungi, made up of long, thin cells called hyphae. Because mold has no chlorophyll and cannot photosynthesize, it obtains nutrients by breaking down various organic materials. In sake brewing, certain molds, such as koji mold (kojikin), play an important role. When koji mold is applied to rice and allowed to propagate, it converts starch into sugar, a process essential to sake fermentation. However, some molds have harmful effects, which makes quality control important.