Rotary Drum Koji Making

Rotary drum koji making places steamed grain and tane-koji in a large drum, automating turning by periodic rotation. Temperature and humidity are controlled by internal ventilation.

Produces uniform koji in large quantities, but physical stress on grains tends to result in shallower mycelium penetration compared to koji-buta methods. Each approach has trade-offs, selected based on desired koji quality and production volume.

Rotation speed, airflow rate, and drum fill ratio are key parameters affecting quality. Recent developments include internal sensors for real-time monitoring of temperature and moisture. Technological evolution enabling both mass production and quality control supports the future of the fermentation industry.