Project Overview

The process of fermentation is required in the production of alcoholic beverages. For sake, or Japanese rice wine, brewing is a unique process that is very labor intensive and artisanal, relying on both solid and liquid fermentation steps. In the solid fermentation step, a bed of rice is fermented using a traditional koji table. This table allows brewers to monitor and manipulate fungus growth. Currently, this process is labor-intensive, time-consuming, and difficult to standardize, as it depends on the subjective and qualitative analysis done by the brewer.  

As the growth cycle of koji mold is in the brewer’s control, deviations from allowed temperature and humidity ranges can lead to an undesired final product. A common problem with koji is the risk of sporulation, or overgrowth of the mold [2]. Sporulation is often signaled by a color change in the rice, which is why koji growth and its environmental conditions must constantly be monitored by the brewer. This color change signaling sporulation can be difficult to notice, often occurring within the bed of rice. The issue of sporulation can lead to waste and large expenses. As much of the current monitoring relies on visual cues, a solution that allows for consistent products is required to save both money and time.