The day two kōji was spread out on a large table, secured under a blue tarp. It had developed the white, powdery coating we saw at Benten, and was no longer clumping together. Nakano gave us a pinch to look at, smell and taste – the sweetness was just incredible, especially from such a neutral raw material. Once again I wished that someone would make a perfume or air freshener or something that smells like a kōji-muro, I would be very happy if I could smell it all day, every day. (There is a sake perfume, but don’t know about a kōji-muro one.)
A huge thank-you to Nakano for inviting us and showing us around!
- Dewazakura brewery (Japanese)
- Dewazkura brewery (English)