This is the one I reach for most often. It's Hishiroku's all-purpose strain, and it's what I use for the rice koji that goes into my miso, amazake, and shio koji. The enzyme balance sits right in the middle — sweet enough for amazake, strong enough to carry a two-year miso. If I could only keep one starter in my freezer, it would be this one.
Hishiroku has been making koji starter in Kyoto for 300 years. After they collect the spores, they grind rice into a fine powder and blend it in, so the spores carry enough weight to fall straight down onto the grains instead of drifting. That's why koji made from their starter comes out so even.
20g makes about 15 kg of rice koji. Sealed, it keeps indefinitely.
This is the one I reach for most often. It's Hishiroku's all-purpose strain, and it's what I use for the rice koji that goes into my miso, amazake, and shio koji. The enzyme balance sits right in the middle — sweet enough for amazake, strong enough to carry a two-year miso. If I could only keep one starter in my freezer, it would be this one.
Hishiroku has been making koji starter in Kyoto for 300 years. After they collect the spores, they grind rice into a fine powder and blend it in, so the spores carry enough weight to fall straight down onto the grains instead of drifting. That's why koji made from their starter comes out so even.
20g makes about 15 kg of rice koji. Sealed, it keeps indefinitely.