製せい麹きく

noun

koji production; koji making

Technical term in food science and brewing; refers to the cultivation of koji mold on grains.

See also: 麹

• 製せい麹きくは日本にほん酒しゅ造づくりの重じゅう要ような工こう程ていです。

  Koji production is an important step in sake brewing.

• この工こう場じょうでは最さい新しんの製せい麹きく技ぎ術じゅつを導どう入にゅうしている。

  This factory has introduced the latest koji-making technology.