Koji House X North American Sake Brewery

I was able to spend a handful of evenings with Nick Adams and Andrew Centofante of Koji House and North American Sake Brewery photographing the process of creating Koji. This innoculated Koji rice will go on to be the base of Koji House’s products and the breweries Sake.

“Koji is a cooked grain, most commonly rice, inoculated with the mold Aspergillus oryzae. This mold acts as a fermentation culture, producing enzymes that break down starches and proteins into sugars and amino acids, enhancing flavor and creating the savory taste known as umami.”