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麴 is a phono-semantic compound combining the wheat radical 麥 (mài) on the left, which categorizes it within grains and agriculture, with the phonetic component 匊 (jū) on the right. Historically, it denotes a vital fermentation starter made from fermented grains, commonly known as koji or yeast, and essential for brewing traditional alcoholic beverages, soy sauce, and other fermented condiments. Because it designates such a specific substance used in biochemical and culinary processes, its meaning is narrowly confined to the realms of brewing, fermentation, and traditional food processing.
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