kōji fermentation room
A dedicated room or chamber used in the production of kōji (麹), the mold-inoculated grain essential for making sake, miso, soy sauce, and other fermented foods.
See also: 麹 (こうじ)
The kōji room in the sake brewery is strictly controlled for temperature and humidity.
Compound of 麹 (kōji, 'mold-inoculated grain') and 室 (muro, 'room' or 'cellar'). The reading むろ is a native Japanese word for a storage room or cellar, often used in traditional contexts.