Koji is fermented rice grain used to produce sake, rice wine, soy sauce and miso. It is made by inoculating steamed rice with Koji culture (Aspergillus Oryzae) and fermenting for a period of time.
Koji culture is considered a living food as it contains over 100 enzymes some of which breakdown starch and proteins, turning them into digestible glucose and amino acids which keep the culture alive.
Powdered Kairyou Chouhaku-Kin
If you would like to get into fermenting your own koji from rice for AMAZAKE and SAKE, this variety is for you. It is a variety with enhanced amylase (carbohydrate breaking enzyme) properties and is suited for Amazake and for home brew Sake
1 packet (20g) of Aspergillus Oryzae can be used to ferment 15kg of rice.
This product is from HISHIROKU in Kyoto, one of only ten Koji Starter producers left in Japan, with over 300 years history.
Ingredients: Koji starter (Aspergillus Oryzae)
How To Make A Koji Starter
What You'll Need:
- Sterilise all equipment with alcohol or vinegar
- Soak rice in water for 12-24 hours
- Steam rice until cooked (Do Not use rice cooker, as rice will be too soggy)
- Sprinkle Koji Starter 20g over cooled rice and mix thoroughly
- Ideally keep in a warm humid environment until fermentation begins (approx. 24 hours at 35-38 degrees)
- Keep Koji moist using a damp cloth
- Keep temperature under 40 degrees, breaking up and mixing Koji if needed
- After 50 hours the Koji should start to give off sweet chestnut smell, it is now ready to use or store. Can be stored in freezer for up to 3 months
- Healthy Koji should have lost its opaqueness and white on the surface. When not mixed it should be packed into blocks and taste sweet