Sohaze (koji with mold fully penetrating the rice)

Sohaze (総破精) is a type of koji used in sake brewing. It describes koji in which the koji mold has penetrated thoroughly from the entire surface of the rice grain into its interior. Koji in this state has very high saccharifying and proteolytic power, which leads to a rich, full-bodied sake with depth of flavor. It is often used especially for foundational parts of the process, such as shubo (yeast starter) and moto, where it plays an important role in enriching the flavor of the sake. Sohaze koji is, in a sense, what supports the foundation of sake brewing, and it is an indispensable element in raising the quality of the sake.