Sake Science - Killer Study About Koji
"Our data argue that over a few millennia sake brewers created conditions that selected for desired variations in the genetic makeup of Aspergillus flavus from the wild, resulting in the gradual accumulation of small- and large-scale genetic and functional changes that created Aspergillus oryzae," Gibbons said.
Sake, Soy Sauce, and the Taming of the Microbes »
It reminded me of a visit I once took in Osaka to a Koji production facility where I saw over 100-year old pure strain mold samples. Basically the soul of the brewing process!