mochi-koji

Mochi-koji (given in the original with the reading "mochikō") is a type of koji made mainly from grains such as rice or barley, mixed with water and kneaded into a solid form. It plays an important role in sake production, generating enzymes that convert the starch in rice into sugar. This saccharification process supplies the sugars needed for alcoholic fermentation, and sake is the result. Mochi-koji is also called "heikiku," particularly because of its texture, and various types exist depending on production methods and region. As part of Japan's traditional brewing techniques, mochi-koji also contributes to the flavor and aroma of sake, which vary in character from region to region.