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Koji starter for amazake packaging - Kairyou Chouhaku-Kin - Aspergillus orizae
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Load image into Gallery viewer, Koji starter for amazake packaging - Kairyou Chouhaku-Kin - Aspergillus orizae
Load image into Gallery viewer, Dehydrated Koji Starter for Making Amazake
Load image into Gallery viewer, Amazake Japanese Fermented Beverage
Load image into Gallery viewer, Homemade Rice Koji

Koji Starter for Amazake (Sweet Sake)

Regular price $19.50

Unit price per 

Start fermenting amazake, a Japanese vegan yogurt rich in enzymes and alkaline properties!

"Amazake", which means "sweet sake", has a sweet and tangy yogurt-like taste with a consistency between milk and Greek yogurt.

Amazake is the ideal alternative to dairy products and can be used in smoothies, cereals and desserts.

This koji starter for amazake (Kairyou Choukaku-kin) comes from Kyoto, Japan. It is produced by the renowned traditional company Hishiroku, which has been active for 300 years.

 

What is Koji?

A koji starter culture is made of spores of Aspergillus oryzae, a noble mould. This starter is used to inoculate steamed grains (rice, barley, wheat, soy, beans), which are then fermented.

The resulting koji is then used to make fermented foods of all kinds, such as amazake, miso, soy sauce, mirin, rice vinegar and more.


How to Choose a Koji Starter

The different strains of koji starters are chosen depending on the desired final product.

This particular koji starter is best used to inoculate rice and barley. It's ideal for making amazake (sweet sake), white miso and shio koji.

It is also very well suited for making miso from rice, barley, wheat and soy, but is not recommended for making shoyu (soy sauce).

See also our koji starter for shoyu (soy sauce) and koji starter for miso.

 

Specifications

  • Ingredients: spores of Aspergillus oryzae
  • Weight: 20g, which can inoculate 15kg of rice (before adding water)
  • Origin: Kyoto, Japan
  • Storage: 6 months in a dark and cool place (<15°C). Keep in the freezer to extend the shelf life (by 1 year). Use more spores if they are older.
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