Koji Kin Starter Spore 20g for 15kg Best For Japanese Soy Sauce Shouyu
Description
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A traditional koji starter packed with the heritage of Hishiroku, a long-established company dedicated solely to koji for over 300 years.
A traditional koji starter packed with the heritage of Hishiroku, a long-established company dedicated solely to koji for over 300 years.
This "Koji Starter for Soy Sauce" (small packet) is ideal for making soy sauce, bringing out the natural aroma of the koji.
It features a well-balanced enzymatic activity and the pleasant, traditional fragrance of old-fashioned koji.
Perfect for crafting fresh and delicious soy sauce.
This product contains 20g of koji starter (Aspergillus) that can be stored for a long time in a convenient sachet package, so you can open it just as much as you need.
20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).
Ideal for shouyu (Japanese soy sauce). It will have delicious result.
For making Amazake (Sweet Sake): Usable, but not recommended
For making Shio Koji (Salt Koji): Usable, but not recommended
For making White Miso: Usable, but not recommended
For making Rice and barley/wheat miso: Usable, but not recommended
For making Bean miso: Usable, but not recommended
For making Shouyu (Japanese soy sauce): Very suitable
Content : 20g
Expired Date : Approximately six months
Storage Guide : Please put it in cold dark place with temperature lower than 15ºC.
Important Points :
Be sure to clean up tools, clothes, hands, etc., correctly, and be careful with germs.
Please use it as soon as possible after you open it.
This product is for rice koji and barley koji. Please do not use it for other purposes.