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Which starter do I need?
All six of these come from Hishiroku in Kyoto.
They're different strains, bred over generations for different jobs. Here's how I choose.
Kairyo Chohaku Kin
Rice koji → miso, amazake, shio koji
Soy Sauce Tane Koji
Homemade soy sauce
Kobukuro Konajo
Barley or wheat miso
Kinzanji Tane Koji
Kinzanji miso, mame miso
Shiro Koji
Tart amazake, citric-acid fermentation
Kuro Koji
Awamori-style, deep and sour
If this is your first time making koji, I'd start with Kairyo Chohaku Kin. It's the one I use most, and it covers miso, amazake, and shio koji — everything I'd want a beginner to try first.
Shiro and Kuro are a different kind of koji altogether. They make acid instead of just sugar, so the results taste tart. I'd try those after you've made rice koji once or twice.
Sealed in the freezer, one 20g packet keeps for years — enough for about 15 kg of koji.
