Koji and Japanese Fermentation
Koji is the national mold of Japan. It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce, and sake. Koji is also becoming a culinary keyword lately, and top chefs in the world such as Rene Redzepi and Ferran Adria have been actively utilizing it in innovative ways.
Sake Superheroes and Scholars
Sake might still be considered a niche beverage in the US, but there is a group of dedicated professionals aiming to change that. Some dress like judo wrestler superheroes, some organize massive tasting events, and some journey to Japan to learn about the sake brewing process first-hand.