Koji (craftsmanship masters)

Koji refers to skilled artisans and craftsmen specialized in creating traditional Japanese fermented foods, especially sake, miso, and soy sauce. They master the intricate processes of cultivating and handling koji mold (Aspergillus oryzae), which cultures grains like rice or barley to produce enzymes essential for fermentation. Koji masters possess deep expertise, blending scientific knowledge with artisanal technique to ensure quality and flavor. Their craftsmanship involves precise control of temperature, humidity, and timing, making them vital to the production of these complex, culturally significant foods.