<<Disclaimer: Verify this information before applying it to your situation.>> Koji is defined in macrobiotic cookbook glossaries as a grain/seed inoculated by a bacteria. There doesn't seem to be any guarantee that the grain used is always rice. Besides sake, koji is used in making other fermented foods: tamari soy sauce, miso (a paste), amasake (a sweet drink) and natto (a soybean dish). Mary Courtney [log in to unmask] Los Angeles, California