Kuro Koji for Shochu
This is a Koji culture to be used to ferment your own Koji.Black Koji spores (Aspergillus luchuensis) is a unique koji variety that produces citric acid, and 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.
Black Koji has a plum-like flavour and 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 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.