Koji
Umami, savory-sweet, deep complexity
Lots
0
on ppmgauge
| What happens |
|---|
| Cherries or beans are inoculated with Aspergillus oryzae (koji), the mold used for miso/sake, which breaks down sugars and proteins during fermentation. |
| Process reference | |
|---|---|
| Category | experimental |
| In the cup | Umami, savory-sweet, deep complexity |
| Also known as | koji fermentation |
| Related methods | |
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No lots recorded yet.