Soy Sauce Tane Koji (Packet)

Soy Sauce Tane Koji (i.e. Koji Spore, Koji Kin)

This Soy Sauce Tane Koji (made by Hishiroku, from Kyoto) is the best for making soy sauce because it has well balanced enzymes and the aroma of an old-fashioned Koji. The traditional Koji maker, HISHIROKU, has been in business for 300 years in Kyoto.

Tane Koji 20g for making 15kg rice-Koji. Tane Koji that can be preserved indefinitely when sealed.

Upon opening, keep the contents in a cool place. Standard timing is around 6 months.

After opening: Seal the contents well and keep refrigerated. Usable for about 6 months.

Tane Koji, normally refers to spores of Koji-kin. However, spores themselves are weightless so it would float in the air instead of landing on the target. Standard home brewers do not have professional Koji making facilities that can inoculate spores on the grains efficiently, but HISHIROKU has a solution. After collecting spores, HISHIROKU grinds the rice grains into a rice powder. This way, extra weight is added to the spores and they can fall straight down onto the grains of rice. This is the reason why our Koji made from HISHIROKU Tane Koji always works more perfectly.

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.