Tane koji (koji mold starter)

Tane koji (種麹) refers to the koji mold (koji-kin) used in sake brewing, in the form of mold spores attached to rice. In the sake-making process, koji mold plays the key role of converting the starch in rice into sugar. Tane koji promotes the germination of spores, which is the starting stage of the mold's growth, and thereby helps the koji to develop. Tane koji is also sometimes called "moyashi," a name that comes from the way the hyphae sprouting from the spores look like tiny bean sprouts. Because it has a great influence on the quality and flavor of sake, it is an extremely important element.