The first black koji mold in the koji starter industry for home use

◆Features

1. "Black appearance"
It is white at first, but because the spores are black, it turns black as it grows.
2. "Strong acidity"
Black koji mold produces citric acid while it grows, resulting in koji with a strong sour taste.
3. "A wide variety of arrangement methods"
It can be used to make fruity, sour sweet sake or to flavor dishes that take advantage of the sourness.

Kojiya Sanzaemon's black koji mold starter is the black koji mold used to make shochu and awamori, adjusted to a size that is easy to use in the kitchen. One bag of 20g of black koji mold can make the equivalent of 10kg of rice into black koji.

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About preservation

Expiration date: Approximately 180 days. Store in a cool, dark place or in the refrigerator. After opening, use as soon as possible regardless of the expiration date.