Sou-haze (Total koji penetration)

Sou-haze is the state where koji hyphae have uniformly penetrated the entire rice grain. Splitting a grain reveals white hyphae reaching all the way to the center.

With high enzyme potency and particularly strong amylase activity, it is suited for fermented foods that prioritize saccharification, such as miso and amazake. Imagine the entire grain becoming an enzyme factory.

However, for sake koji, total penetration is not always optimal. Excessive dissolution can introduce off-flavors, so spot penetration is sometimes preferred for sake. The ideal form of haze varies by application. This insight deepens fermentation understanding further.