Stable mass production of ginjo koji is possible! Adopting a patented static equal dehumidification cultivation system.
In recent years, when mass-producing high-quality koji for ginjo sake, the conventional thin-layer koji-making method required larger equipment and a wider installation space. Additionally, the traditional floor-based circulating dehumidification rotary automatic koji-making device had the issue of uneven dehumidification on the surface of the koji due to direct contact with the air. Our newly developed 'FEDY' adopts a static uniform dehumidification cultivation system, allowing for the stable mass production of high-quality koji with a rotary automatic koji-making device for ginjo sake. ▼ For more details, please refer to the materials on our official website. Feel free to contact us as well.
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basic information
【Features】 ■ Adopts a static equal humidity cultivation system ■ Capable of stable mass production of high-quality koji ■ Rice polishing ratio of 50-60%, with a depth of 180mm (Ginjo class, Chuginjyo class) ■ Rice polishing ratio of over 60%, with a depth of 250mm (Regular class)
Applications/Examples of results
For more details, please refer to the materials on the official website. Feel free to contact us as well.
Company information
Fujiwara Techno Art Co., Ltd. has paved the way for fully automated and unmanned koji production as a pioneer in the brewing machinery field, which includes soy sauce, miso, sake, and shochu. Since then, its unique technological capabilities have been highly regarded, leading to a domestic market share of approximately 80% in koji production capacity. Additionally, with the globalization of Japanese food culture, the company exports its products to over 20 countries worldwide. Furthermore, leveraging the know-how cultivated in the brewing field, it is also engaged in the manufacturing of general food machinery and bio-machinery, utilizing its exceptional plant engineering capabilities to create a rich future for food.