Shikke koji (damp koji)

Shikke koji (literally "damp koji") is a type of koji produced during the koji-making process that feels very soft and moist when gripped in the hand. This kind of koji contains a high level of moisture and generally tends to have weak enzymatic strength. The main causes are steamed rice that has become too soft, or insufficient release of moisture during koji-making. Shikke koji is also called tashitsu koji (high-moisture koji), and it can affect quality and fermentation. For this reason, proper control of the koji-making process is required.