New Method of Making Koji at Saiya Brewery.

Sprinkling koji mold on rice as it comes out of cooler, after steaming, before going into koji room. By sprinkling outside in this way, it is lighter and, then, more demanding on the rice in the next stages. This helps bring out more flavor and aroma, and is especially good for ginjo sake. This also reduces the workers' exposure to mold, which koji is, so they stay healthy for the brewing season. Doing it inside the koji room does allow for some exposure.

[@slyster]

Got to run? 😅