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New Koji Starter. Why don’t you start making Koji seasonings, drinks, desserts, and more with sweet and sour Koji made with this rare Shiro Koji starter for shochu this summer.
The scientific name is "Aspergillus. kawachii," a Koji mold created from a mutation of black Koji mold.
Dr. Genichiro Kawachi, who isolated the black Koji, discovered brownish mutated spores in the black Koji spores due to his continued research for making Shochu, which has no peculiar taste is easy to make. He succeeded in isolating them and cultivating them in pure culture. Shiro Koji mold came to be commonly used as a Koji mold for Shochu.
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The characteristic of Shiro Koji (Aspergillus Kawachii) is that it produces citric acid, which is not found in Oryze. Amazake made with this Koji has a refreshing lemon-like acidity, making it perfect for those who do not like the sweetness of Amazake.
Try making new recipes using this acidity and enzymes produced by Koji!
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Free shipping to U.S., Canada, and Mexico.
Please pre-order early to make sure you don't miss out. Products will be shipped around the end of April. The last time we stocked our products, we were able to deliver them to breweries in North America in minutes before we could sell the products online.