Shiro Koji for Shochu
This is a Koji culture to be used to ferment your own Koji.
This is an albino variety of Black Koji spores (Aspergillus luchuensis or more specifically Aspergillus kawachii) and is a unique koji variety that produces citric acid. It is traditionally used to brew distilled alcohol (Shochu) in the southern region of Japan. The high acidity was beneficial to prevent growth of other microbes in hot and humid climate.
White Koji has a more lemon-like flavour compared to the plum-like flavour of Black Koji. White Koji can be used to make home-made Koji seasonings, fruity sweet Koji drink (Amazake/Ama-Koji) and many other unique dishes. It can also be used to make Soy Sauce Koji with a Ponzu-like seasoning.
1 packet (20g) of Aspergillus luchuensis / Aspergillus kawachii can be used to ferment 15kg of rice.
This product is from HISHIROKU in Kyoto, one of only ten Koji Starter producers left in Japan, with over 300 years history.
Ingredients: Koji starter (Aspergillus luchuensis)
[Shipping Conditions] This product is safe to ship by Standard Shipping.