Talk:Koji (era)
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Koji is not the term for Malt. It's the term for the bacteria that converts starch to sugars in the rice used for sake and for other Asian fermented, distilled liquors, like shochu. The organism used is generally Aspergillus oryzae. The oryzae coming from the latin for rice. This needs to be made clear. Magicwombat 23:26, 29 March 2006 (UTC)
[edit] The purpose of this page?
This needs to be turned into a disambiguation page or something. Further, the fungus is treated under Aspergillus oryzae, though this definition is better.
I definitely agree with the above. I'm going to move the Koji (person) details into here for stashage, and that needs to be made into a new page, disambiguated from here. I don't know how to do a disambiguation page, but I'll learn quickly. Magicwombat 23:26, 29 March 2006 (UTC)
Here are those details: Koji is a war hero of Japan in 1555. He stopped invaders from reaching his emporor during a crucial battle. His full name was Koji Toriku Minamoto. After the war Koji left Japan for Asia while his ancestors later traveled to Europe and North America. Magicwombat 23:28, 29 March 2006 (UTC)
