Kekabi (Mucor mold)

Kekabi is a type of mold classified in the genus Mucor, and it plays an important role in the sake-making process. This mold is often found in traditional Chinese koji and in soy sauce production. Like koji mold (kojikin), it helps ferment raw materials, and it is used mainly in the fermentation of rice and soybeans. Kekabi breaks down sugars to promote fermentation and brings out distinctive flavors and aromas, so it can also be an element that enriches the flavor of sake. However, if it proliferates excessively it can affect sake quality, so proper management is important.