Mori (Portioning)
Mori
Japanese: 盛り（もり）
Portioning koji into smaller amounts for easier temperature control. Mid-stage of koji making.
After the first turning, as heat generation intensifies, koji is portioned into koji trays or containers. Smaller amounts dissipate heat more easily, improving temperature control.
Portioning increases surface area, delivering more oxygen to the mold. At this stage, koji's sweet aroma intensifies. Reading the temperature curve to determine the right moment for portioning is where the craft of koji making shows. Typically, 38-40 degrees signals the right time. Temperature continues rising after transfer, so forward-looking judgment is needed. Experienced brewers determine the moment by aroma and touch alone.