Tendrils of rice-scented steam once again rise in Tokyo's Minato City from Tokyo Port Brewery (TPB), after the sake ...

Producing a beverage through mold may sound unappetizing. But “traditional knowledge and skills of sake-making with ‘koji’ mold in Japan” is now registered as a UNESCO Intangible Cultural ...

Related: The Healthiest People on Earth Order This Drink at the Bar The four main ingredients in sake are rice, water, yeast, ...

Of Japan's approximately 1,200 sake breweries, Tentaka is one of less than five that produces sake that is certified organic by the ... on a key ingredient: the koji. Aspergillus oryzae, the ...

Used to brew sake and distill shochu, umami-packed koji also has plenty of culinary potential to unlock. Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that ...

UNESCO on Dec. 4 registered the “traditional knowledge and skills of sake making with ‘koji’ mold in Japan” as an Intangible Cultural Heritage. The decision to accept Japan’s proposal ...