Episode
Koji - Sake's (In?) tangible Cultural Heart
- Podcast
- Sake Deep Dive
- Published
- Dec 31, 2024
- Duration seconds
- 3172
- Processing state
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Summary
In December, UNESCO recognized “Traditional Sake Making Techniques” as Japan’s latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future. Vocabulary for this episode: Barakoji バラ麹 - Japan’s particular style of sprinkling Aspergillus oryzae spores over loose rice to make koji. Mochikoji 餅麹 - One Japanese term for the common Chinese style of cake fermentation starter, called sometime jiuqu or qu . Basically, a cake of rice flour or other starch mixed with water and inoculated with various microbes including Apergillus or Rhizopus molds. Recommendations: Andy - Daigorei from Bajo Shuzo Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s new sake tours at: https://www.originsaketours.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)! Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg