The fact that the Japanese chose one, 'koji,' should be a source of astonishment," commented Hiroshi Konno, president of brewing supplies maker Akita Konno Co. in the northern Japan city of Daisen ...

UNESCO added Japan's traditional techniques for making sake, shochu and awamori to its Intangible Cultural Heritage list. Alcoholic drinks have long played a vital role in Japanese culture, such as in ...

Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing technique was recognized under UNESCO’s Intangible Cultural Heritage ...

Q: What is “traditional sake-making”? A: Traditional sake-making refers to sake-brewing techniques using koji bacteria. These methods have been developed by craftspeople involved in sake ...

and the Aichi Center for Industry and Science Technology, will launch rice, koji mold, and yeast to the ISS next year. This marks a groundbreaking experiment in both the world of brewing and space ...