Sake
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Sake, saké, or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese ri
Overflowing glass of sake inside a masu
Sake bottle, Japan, c. 1740
Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in Kamakura
A pair of sake flasks painted in gold and black lacquer. Momoyama period, 16th century.
Kōji (food)
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Kōji is a filamentous fungus, most commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal
Koji grown on rice
Aspergillus sojae on soybeans and wheat