All of our current spirits are based on barley koji we make in-house, rather than factory-made ethanol. This enables us to begin building flavor up already from the field. Lining our koji room with Douglas Fir serves two important functions: humidity control and sanitation, although of course these two functions intertwine. A wood clad room works something like a sponge or reservoir, absorbing the excess humidity, especially in the balmy minutes when the freshly steamed barley is being tossed and we somewhat ruefully consider the room’s resemblance to a sauna. Without the Fir cladding there would be significant condensation, causing pooling and standing water, both of which become ideal for both unwanted fungal and bacterial growth. Instead the Douglas Fir slowly releases the moisture back into the room, maintaining balance. Secondly, the coniferous resin in the Douglas Fir is strongly antimicrobial against a broad spectrum of common bacteria, fungi, and yeasts. This facilitates a sanitary environment for the inoculation and growth of Aspergilous oryzae, a completely natural antisepsis.