Mechanized koji making (kikai seikiku ho)

Mechanized koji making (kikai seikiku ho) is a method that automates the process of producing koji with machines. Compared with traditional hand-made koji, this method improves efficiency and maintains consistent quality. There are two types: a fully automatic type, which automates the entire process from hikikomi (bringing the steamed rice into the koji-making room) to deko (removing the finished koji), and a semi-automatic type, in which the steps from hikikomi to mori (the heaping stage) are still done by hand on the conventional koji-making bed, and the steps after mori are automated. This makes large-scale production possible without the work of skilled artisans, and it has contributed to higher productivity in the sake-brewing industry. In some parts of the industry, using mechanized koji making has made it possible to produce sake with a more stable flavor.