Temperature Profile

Temperature profile is the time-series record of koji temperature during making. After inoculation, temperature gradually rises, managed through each care stage, peaking around 38-42°C.

The shape of this temperature curve determines enzyme activity and flavor. Too high weakens enzymes; too low leaves mycelium underdeveloped. Experienced toji memorize profile patterns, reading koji condition from slight temperature shifts. Recording and analyzing data dramatically improves koji-making reproducibility.

Modern data loggers enable precise temperature recording every minute. Overlaying graphed curves with past successful batches allows early anomaly detection. Reinforcing experiential knowledge with data is the cornerstone of contemporary koji management.