Tana (koji room shelf)

Term: Tana (棚) The tana is a shelf-like fixture used in sake brewing, particularly in the koji-making process. Installed along the walls inside the koji room (kojimuro), the shelves are where koji trays (koji-buta) are stacked so that koji mold can propagate on the steamed rice. They are generally about 60 cm deep and set 65 to 70 cm above the floor, providing a space in which the koji can be managed efficiently. Where the box method (hako-koji method) is used, shelves consisting only of a frame to hold the koji boxes (koji-bako) are also widely used. In this way, the tana is an important part of keeping the koji-making process running smoothly, and it is also a factor that can influence the quality of the koji.