Koji-bana (aroma of koji in new sake)

Koji-bana (麹ばな) refers to an aroma characteristic of freshly brewed sake (shinshu, new sake). This aroma comes from the enzymes of the rice koji used during fermentation, and it can suggest the sweetness of rice and a fruity quality. In general, koji-bana is most noticeable in fresh sake and gradually settles over time. The aroma reflects the important role of koji in sake brewing, and it is one of the elements through which the distinctive appeal of new sake can be appreciated.