Shiro Koji Starter (Packet)-White Koji

$25.00
Limit 5 per order

White koji produces citric acid, and that changes everything about how it tastes. Amazake made with it comes out bright and a little tart, like a lemony drinking yogurt — my kids will drink it when they won't touch the regular kind.

It came up through the shochu world in southern Japan, where the acidity does a second job: it keeps the mash safe in a hot climate. That same protection is useful in a California kitchen in August.

I use it for summer amazake, for a shio koji with more lift to it, and anywhere I'd otherwise reach for vinegar or lemon.

From Hishiroku, Kyoto.

In stock now. Shipping is calculated at checkout.

White koji produces citric acid, and that changes everything about how it tastes. Amazake made with it comes out bright and a little tart, like a lemony drinking yogurt — my kids will drink it when they won't touch the regular kind.

It came up through the shochu world in southern Japan, where the acidity does a second job: it keeps the mash safe in a hot climate. That same protection is useful in a California kitchen in August.

I use it for summer amazake, for a shio koji with more lift to it, and anywhere I'd otherwise reach for vinegar or lemon.

From Hishiroku, Kyoto.

In stock now. Shipping is calculated at checkout.

  • 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.

  • 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!

  • We ship within the United States only.

    Orders ship within 5 business days. Standard shipping is $7 per order, no matter how many packets you order.