Koji Spores for Shoyu Koji from Bio'c
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Tane Koji / Koji Starter
This koji spore is suitable for making Shoyu Koji mixed with crushed wheat. This can be used for Shoyu (soy sauce) making.
This spore is a light green color, making it easy to see its growth. This fungus grows well and is recommended for beginners. The proteolytic enzymes (such as protease) are very active, a requirement for Shoyu making.
(This can be used to make 10kg/22lb of Shoyu Koji)
Shelf Life and Storage Information:
The expiration date is printed on the front label. Store in a cool, dry, dark place (59F°/ 15℃), avoiding direct sunlight and moisture. You can also store it in the refrigerator or freezer. When you remove it from the refrigerator/freezer, do so briefly to avoid condensation due to drastic temperature changes. After opening, use it sooner than later. Any remaining spores should be sealed well and stored as described above.
The oldest koji manufacturers 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.