Koji-buta method (koji-buta-ho, tray koji making)

The koji-buta method (koji-buta-ho) is a traditional way of making koji, in which koji is produced using special wooden trays called koji-buta (koji trays). It is used mainly in the brewing of Ginjo sake, because it makes the temperature and humidity of the koji easier to control. The trays hold steamed rice that has been evenly dusted with koji mold, and they support the fermentation process that follows. This method makes it possible to produce sake with a rich aroma and flavor. While carrying on techniques handed down from long ago, the koji-buta method holds an important place in modern Ginjo brewing.