also: せいぎく
noun
koji production; koji making
Technical term in food science and brewing; refers to the cultivation of koji mold on grains.
See also: 麹
製麹は日本酒造りの重要な工程です。
Koji production is an important step in sake brewing.
この工場では最新の製麹技術を導入している。
This factory has introduced the latest koji-making technology.
麹 refers to the koji mold itself or the inoculated grain, while 製麹 refers to the process of producing it.
Compound of 製 (sei, 'manufacture') and 麹 (kiku, 'koji'). The reading せいきく is standard; せいぎく is a variant.