Method of manufacturing liquid koji

A method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising cultivating a koji mold in a liquid medium that consists of (1) as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk;

• a cereal having a surface from which only chaff is removed;
• an unprocessed bean or tuber having a surface covered with a hull;
• amaranthus and quinoa, (2) water, and (3) an inorganic salt, the raw material being mixed with the water to provide the liquid medium, wherein an amount of the raw material in the liquid medium is 1 to 20% (w/vol) when cereal is used as the raw material, 1 to 10% (w/vol) when bean or tuber is used as the raw material, 1.5 to 15% (w/vol) when amaranthus is used as the raw material, and 1.5 to 7% (w/vol) when quinoa is used as the raw material, wherein, in production of the liquid koji in which the koji mold is cultivated in the liquid medium containing the raw material, presence of the husk or the hull suppresses a rate of releasing a saccharide derived from starch in the raw material into a culture system including the liquid medium containing the raw material by inhibiting saccharification of the starch in the raw material, such that, during said cultivating the koji mold, at least glucoamylase and acid-stable α-amylase are both produced in a culture product of the koji mold cultivated in the liquid medium containing the raw material.