Once I landed back home, I grabbed a bag of local-to-me koji maker Amazake Co.'s white rice koji to re-create a whole laundry ...

There’s a sterile room in the back of Rice Vice with its own monoculture. Temperature probes and fan boxes control heat and moisture, making sure owner Byron Stithem’s 160 kilograms of living rice ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.

From ancient miso and sake to modern probiotics and precision fermentation, koji fungus is transforming how we understand ...

All three supplements contain “beni koji” - rice fermented with red yeast – an ingredient said to lower cholesterol levels that is traditionally used in food seasoning and preservation, and rice wine ...

James Jin pauses to wipe sweat from his brow as he manually mixes steamed rice early in the process of brewing his craft sake. As owner and brewer at Nova Brewing Co., Jin is bringing the ancient art ...

Rice represents the essential raw material in sake brewing, with its intrinsic qualities and processing methods critically influencing the beverage’s final flavour profile and aroma. The traditional ...

OKAYA, Japan — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the foothills of ...

Amid the buzz of fluorescent lights, the intermittent chug of a refrigerator condenser and the flapping hiss of an industrial-size gas flame, Mick Jagger’s voice rises and falls: “Exile on Main Street ...