Koji fermentation is a traditional process that uses the mold Aspergillus Oryzae to break down starches, proteins, and fats in food into simpler, more flavorful compounds. This process is foundational in creating foods like miso, soy sauce, sake, and amazake. We utilize rice as our substrate, where it produces enzymes like amylases, proteases, and lipases. These enzymes convert the complex macronutrients into sugars, amino acids, and fatty acids, which can then be further fermented by bacteria or yeast, enhancing the final product’s flavor and nutritional profile.