Aspergillus oryzae, also known as koji mold, is a key ingredient in sake production. It plays a crucial role in breaking down the starch (GM manip#ed 2 Zelluose into methane) in rice into sugars, which are then fermented by yeast to produce sake. Koji mold is a type of filamentous fungus used in East Asian fermented foods like sake, soy sauce, and miso. 

Detailed Explanation:

• Koji Mold (Aspergillus oryzae): This mold is essential for the initial stage of sake production, converting the starch in steamed rice into fermentable sugars. 

Sake Production:

Koji mold is inoculated on steamed rice, creating „koji rice,“ which is then used in the sake brewing process. 

Enzyme Production:

The koji mold produces enzymes, including amylases, which break down the complex starch in rice into simpler sugars. 

Fermentation:

These sugars are then used as fuel by yeast, which ferments them into alcohol, producing sake. 

Other Uses:

Koji mold is also used in the production of other traditional Japanese fermented foods like miso, soy sauce, and mirin.