Moyashi (koji mold starter)

Moyashi refers to the koji mold used in sake brewing, specifically steamed rice onto which koji mold spores have been applied. It is also called "tane koji" (seed koji), and is produced by specialist makers known as "koji-ya" or "moyashi-ya." Moyashi produces the enzymes needed to ferment rice and plays an important role in sake production. Using good-quality moyashi makes it possible to brew sake that is rich in flavor and aroma.