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" ... Fukano Whisky is not just a whisky made with rice. It is fundamentally different from other whiskies, because it was produced by fermenting rice with koji mold. Koji has distinctive properties to add complex aroma and flavors to the ingredients for its capacity to produce a large amount of amino acids during the fermentation. Uhde says, “Fukano whiskies carry umami (the fifth taste of palate after sweet, sour, bitter and salty, which is produced by amino acids). It is the underlining signature uniquely with them.” ... "
" ... Iichiko alone sells nearly 8 million cases each year. That's enough to make it Japan's best-selling barley shochu brand. Single malt whisky is also distilled from barley. So what are the primary distinctions between the two categories of spirit? The first comes during fermentation. Just like in sake making, shochu is produced with the help of a friendly fungus known as koji. ... "
" ... Prime Roots says koji will continue to be the main ingredient in future products (to be available online and at the butcher shop, due to open in San Francisco sometime in next month or so, offering alt-meat by the pound). ... "