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Koji cultured rice for sakemaking 20oz
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Koji cultured rice for sakemaking 20oz


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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour).

Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake.

Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%) = 20oz koji : 5lb polished rice.

20 oz package. Shelf stable. Best used within 1 year.

  • CA$24.50
In-store Inventory is not connected to Online Store. (We will confirm stock when you order - Or feel free to call or email us and ask. If price listed is $0, place an order to request price and lead-time.)
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  • SKU
    10612


 
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