Tane Koji / Koji Starter

This Kosher-Certified koji spore is suitable for making Rice Koji which can be used for Amazake and Shio-Koji (salted-koji) making.

The color of this spore is white, which results in bright white koji. This fungus grows relatively fast and is recommended for beginners. The amylase, a saccharifying enzyme, is strong and the power of this enzyme brings out the original sweetness and deliciousness of rice.

The finished koji can be used universally for Amazake, Shio-Koji, and koji pickles. The white color of this koji lasts a long time, so it is especially recommended for making amazake.

Instructions:
https://kojiyasanzaemon.store/pages/howtomake-komekoji

Size:
20g/0.7oz
(This can be used to make 10kg/22lb of Rice Koji)

Shelf Life and Storage Information:
The expiration date is printed on the front label. Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well.

About Bio'c:
The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.

Attention: 
Do NOT use the resulting koji from this product as a starter to make new koji (Tomo- Koji). Bio'c has collected and studied their Koji since the ancient times. They hold the knowledge of their Koji's characteristics and have confirmed its safety. In addition, Bio'c owns their Koji as their property. Any redistribution of their Koji to a third party is not permitted. We are not responsible for any accidents caused by duplicated Koji.

*Amazake Co. is an authorized distributor of Bio'c Co., Ltd. in U.S.