Kikai koji ho (machine koji-making method)

Kikai koji ho (machine koji-making) is one of the methods used to make koji in the sake brewing process, relying mainly on automated machinery. There are two types: a fully automatic system, in which every step from hikomi (transferring the steamed rice into the koji-making room) to dekoji (removing the finished koji) is automated, and a semi-automatic system, in which the steps from hikomi through mori (dividing and mounding the rice) are done by hand on the traditional koji-making bed (toko), with the subsequent operations automated. The advantage of machine koji-making is that it can produce large quantities of koji of consistent quality in a short time, enabling efficient production. In addition, because temperature and humidity can be controlled precisely, a more stable brewing environment is maintained. This technology is widely used in sake production and continues to develop alongside traditional manual methods.