Kake koji (koji used in the moromi mash)

Kake koji (掛麹) is a type of koji used when preparing the moromi (fermentation mash) of sake. It refers in particular to the koji used at each of the stages of Atezo (初添), Nakazo (仲添), and Tomezo (留添). Specifically, the koji used at the Atezo stage is called Ate koji (添麹), the koji used at the Nakazo stage is called Naka koji (仲麹), and the koji used at the Tomezo stage is called Tome koji (留麹). Kake koji plays an important role in the fermentation process and has a great influence on the flavor and aroma of the sake, so it must be managed with care.