麹こうじ室むろ

noun

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)

• 酒さか蔵ぐらの麹こうじ室むろは温おん度どと湿しつ度どが厳げん密みつに管かん理りされている。

  The kōji room in the sake brewery is strictly controlled for temperature and humidity.