Meet kōji—the enzyme-producing mold behind sake’s fermentation, aroma, and elegance. A guide for the wine-curious.
Sounds like a trick question 😂
And just like that, a curious wine and sake lover clicked unexpectedly!
Thank you for the comment—I'm also a wine and sake lover myself.
Nice to e-meet you! 😊
I’m happy to find you!
Sounds like a trick question 😂
And just like that, a curious wine and sake lover clicked unexpectedly!
Thank you for the comment—I'm also a wine and sake lover myself.
Nice to e-meet you! 😊
I’m happy to find you!