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koji mold (Aspergillus oryzae)
麹菌は日本酒造りに欠かせない。
Koji mold is indispensable for sake brewing.
麹菌が米のでんぷんを分解する。
Koji mold breaks down the starch in rice.
麹菌の培養には温度管理が重要だ。
Temperature control is important in cultivating koji mold.