What does the term "So-haze" refer to?

The term "So-haze" refers to a technique for making koji with thick mold growth. This process is critical in sake production because koji is used to convert the starches in rice into fermentable sugars through the action of its enzymes. So-haze specifically describes the desired condition of the koji mold when it develops a thick layer of spores, which indicates that it is healthy and actively performing its function. This is essential for producing high-quality sake with the right flavor complexity and aroma.

Understanding the significance of So-haze within the koji-making process is vital, as it directly impacts the fermentation stage and the overall quality of the final sake product. The thickness of the mold growth is indicative of the koji's activity level, ensuring that the fermentation process is both effective and efficient.