Kumonosukabi (Rhizopus mold)

Kumonosukabi (Rhizopus) is a type of mold belonging to the genus Rhizopus, and a key component of the koji (starter mold) used mainly in Asian regions such as China. This mold plays an important role in the production of fermented foods made from rice or soybeans, and in the making of sake. Kumonosukabi promotes the saccharification of starch and other food materials, providing the nutrients that yeast needs to produce alcohol. As a result, it is indispensable for producing sake with rich flavor and a diverse range of aromas. Because it has a significant influence on the quality and flavor of sake, brewers are expected to understand and make use of the characteristics of this mold.