Dekoji Yield

Dekoji yield is the ratio of finished koji weight to input raw material. Typically about 100-110% relative to steamed rice weight, determined by the balance of mycelium growth and moisture evaporation.

Too high may indicate excess moisture; too low suggests over-drying. Analyzed alongside temperature profiles, it enables optimization of koji making. Only with quantified indicators can improvement directions become clear.

Dekoji yield is a comprehensive indicator reflecting the interplay of temperature, humidity, and airflow during koji making. Each brewery has its ideal yield range, contributing to unique miso character. Reading the conditions behind numbers, not just comparing values, is the essential skill.