White Koji Culture

You can try traditional Japanese fermentations with white Koji spores. This unique species stands out for its striking white spores that distinguish it from other koji species.

If your primary goal is to make a perfect amazake or sake, this type is the best choice. White koji spores enhance the sweetness and depth of flavor of this beloved sweet rice drink, making it a favorite of sake brewers and culinary enthusiasts alike. Its versatility allows you to try a variety of fermentation projects, including:

Amazake
Sake
shio koji
White miso varieties

Enrich your culinary creations with the rich umami and delicate sweetness provided by our White Koji spores. Whether you're an experienced fermenter or just starting your journey, this koji culture is an essential addition to your pantry.

Compared to green koji culture, amylase enzyme is higher and protease enzyme is lower.

Green Koji Culture


Green koji spores are a versatile culture recommended for making a variety of fermented products, including shio koji, red or black miso, tamari, and soy sauce varieties. This strain is particularly suitable for the long-term production of fermented miso, also known as red miso. Its color tends to darken as it ages.

To use green koji spore, inoculate steamed rice with spores and incubate at the appropriate temperature for koji fermentation. The resulting koji can then be used as a starter culture for miso or other fermented products.

Green koji spore is a versatile tool for home fermentation enthusiasts looking to create unique and delicious fermented foods. Its ability to produce a variety of products and its suitability for long-term fermentation make it a valuable addition to any fermentation.

Compared to white koji culture, amylase enzyme is lower and protease enzyme is higher.

Usage Suggestion:

50 g of koji culture is sufficient to successfully inoculate 10 kilos of dry grain. We recommend that you use 50 grams with 5 kilos of grain to ensure that the koji you produce develops faster and becomes sterile. Since it contains rice flour, it does not need to be diluted, you can use it directly. We recommend using a powdered sugar sprinkler, strainer or sifter to distribute it evenly over the cooked cereal.

For detailed information on growing koji, read the "Koji Guide at Home".

For fermentations that can be done with koji, read the "Koji Fermentation Guide".