Where does the growth of koji mold typically take place?

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The growth of koji mold occurs primarily in the koji room. This specialized environment is carefully controlled in terms of temperature and humidity, which are essential for the optimal development of the koji mold, specifically Aspergillus oryzae. The koji mold is crucial in sake production as it helps to convert the starches in steamed rice into fermentable sugars, a vital step that precedes fermentation.

The koji room is designed to foster an ideal atmosphere for the koji mold to thrive, thus playing a significant role in the sake brewing process. Other environments, like the fermentation room, are focused on the subsequent fermentation stages where yeast converts sugars into alcohol. The polishing room is dedicated to the milling process of the rice, and the storage room is used for aging the sake after fermentation, but these areas do not support the growth of koji mold directly. Understanding the purpose and function of the koji room is essential for grasping the sake brewing process.

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