Toko (koji-making platform)

Toko (床) Toko is an important piece of equipment in sake brewing: a large platform set up inside the koji room (koji muro). It is usually made of wood or stainless steel and serves as the place where steamed rice is brought in and laid out. During the koji-making process, tasks such as tokomomi (mixing the rice by hand after the koji spores are sprinkled on) and kaeshi (breaking up and turning over the rice) are carried out on the toko, so that the koji mold spreads evenly. This process plays an important role in shaping the flavor and aroma of the sake.