Above is the place for the procedure to mix up the steamed rice with koji mold to make up the base of Japanese sake that will will be pour into the tank for fermentation with clean water.
Aspergillus oryzae, that eats up the sugar/ carbohydrate and makes alcohol and carbon dioxide that leads to quality Japanese sake.
This photo shows the process to make the white koji mold on the rice crop. We human beings had been making the use of such kind of mold that works for us. There must have been so many failures to establish the way to use the mold and select them. 
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