Certified Specialist of Spirits Practice Exam

The type of koji primarily used to make sake is Yellow Koji. Yellow Koji, scientifically known as Aspergillus oryzae, plays a crucial role in the sake brewing process. It is responsible for converting the starches in rice into sugars, which are then fermented by yeast to produce alcohol. The unique enzymes produced by Yellow Koji are particularly effective for breaking down the rice starches, which is vital for the fermentation process in sake production. This specific koji type also imparts certain flavors and aromas that enhance the overall character of the sake, making it essential for high-quality sake brewing.

In contrast, Black Koji is mostly utilized for producing shochu and miso, while White Koji is lesser-known and not primarily associated with sake production. Purple Koji is also not used for sake, as it is not common in traditional brewing methods. Understanding the role of Yellow Koji in sake brewing highlights its importance in the overall production and flavor profile of this iconic Japanese beverage.