Shiro Koji for ShochuThis is a Koji culture to be used to ferment your own Koji.
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.