Have you learned the recipe of sake koji?

1. Soak rice: soak rice in water for 3-6 hours.

2. Crushing: Crushing the soaked rice into rice flour, and sieving with 180 mesh fine sieve.

3. Inoculation of ingredients: 3/4 rice flour is used as blank, and the remaining 1/4 rice flour is used as wrapping powder. The dosage of fragrant powder is 3% of wine base powder, 2% of aged powder and 60% of water, and they are evenly mixed.

4. blanking: mix well and make wine cakes, cut into 2 cm particles and round with a bamboo screen.

5. Powder coating: roll a layer of fine rice flour outside the starter, and control the water content of the starter at 46%.

6. koji culture: the room temperature is controlled at 28 ~ 365438 0℃, and the wine blank is sent to koji room. After 20 hours of culture, the mycelia of mold grew vigorously, and the temperature of the product was controlled at 33~34℃, with the maximum not exceeding 37℃. After 24 hours, the room temperature should be controlled at 28~30℃ and the product temperature should be lower than 35℃ in order to promote the propagation of yeast in the spoilage of koji. After entering the room for 48 hours, the product temperature dropped, and the koji matured and stored.

7. koji-making: after the mature koji is taken out, it is dried in the sun or put in a drying room for drying and stored for later use.