MOYASHI: On Your Own Terms with the Sake Concierge
“Moyashi” is a bit tricky: it’s simply translated as “bean sprout” in Japanese, but in the world of sake it refers to the sprouting koji starter knows as tane-koji, in Japanese. In this week’s episode we get insight as to how this important terminology also ties into an even more specialized term “soyashi” and how the fermentation process is connected to the sprouting of various bacteria and molds.
Moyashi was the Sake Concierge, Takashi “Umio” Eguchi’s second word choice in our On Your Own Terms series. He always offers an insightful perspective as part of his explanations about sake and the…
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