In December, UNESCO recognized “Traditional Sake Making Techniques” as Japan’s latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future.
Vocabulary for this episode:
Barakoji バラ麹 - Japan’s particular style of sprinkling Aspergillus oryzae spores over loose rice to make koji.
Mochikoji 餅麹 - One Japanese term for the common Chinese style of cake fermentation starter, called sometime jiuqu or qu. Basically, a cake of rice flour or other starch mixed with water and inoculated with various microbes including Apergillus or Rhizopus molds. 
　
Recommendations:
Andy -  <a href="https://bajoshuzo.com/" rel="ugc noopener noreferrer" target="_blank">Daigorei from Bajo Shuzo</a>
Don’t forget to support us on Patreon at <a href="https://www.patreon.com/SakeDeepDive" rel="ugc noopener noreferrer" target="_blank">https://www.patreon.com/SakeDeepDive</a> 
Also, check out Andy’s new sake tours at: <a href="https://www.originsaketours.com/" rel="ugc noopener noreferrer" target="_blank">https://www.originsaketours.com/</a> 
And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!
Our theme music is from 
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg

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