Soy Sauce Tane Koji (i.e. koji spore, koji kin)

Soy Sauce Tane Koji (i.e. koji spore, koji kin)


Enjoy fresh and delicious soy sauce at home! This SOY SAUCE TANE KOJI (made by Hishiroku, from Kyoto) is the best for making soy sauce because it has 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.

sold out
Add To Cart

What is so special HISHIROKU TANE-KOJI?

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 a professional Koji making facilities that can inoculate spores on the grains efficiently, but HISHIROKUhas the solution for it. After collecting spores, HISHIROKU grinds the rice grains into rice powder. This way, extra weight is added to the spores and they can fall straight down onto the target (rice grains). Now that is the reason why our Koji made from HISHIROKU TANE-KOJI always works perfect…

Product retention period

Un-Open: Storage it in cool place. it is a standard of about 6 months. 
After opening: Seal it well and save in the refrigerator and use it for about 6 months.