De-koji
Japanese: 出麹（でこうじ）
Removing finished koji from the koji room. Marks the end of koji making.
De-koji is removing completed koji from the koji room. White mycelium covering the grains with a sweet, chestnut-like aroma indicates good quality.
Timing is judged by temperature profile and mycelium growth. Removed koji is spread to cool and release excess moisture. Dekoji yield (weight ratio of finished koji to raw material) is a quality indicator. From here, the preparation stage begins. The sweet aroma when the koji room opens is the best proof of success. Knowing this scent deepens understanding. Koji loses enzyme power over time, so prompt use is ideal.