Seed Koji White Koji Mold 20g

◆Features

1. Sourness <br> Citric acid is produced during growth. This produces koji with a strong sour taste.
2. Sweetness <br>The enzymatic decomposition results in koji that has a tangible sweetness.
3. Beautiful white appearance <br>The resulting koji is beautiful and white, so it does not affect the color of other ingredients. (If the growth time is extended, it will gradually begin to take on a brownish color.)

Example of how to prepare it: Make sweet sake to make it like lassi. Make soy sauce koji to make it like ponzu soy sauce. You can also use it to flavor dishes that take advantage of the sourness and sweetness.

Kojiya Sanzaemon's white koji starter is a type of white koji mold used by shochu manufacturers that has been adjusted in size to make it easier to make koji in the kitchen.
*White koji mold produces sour koji. For general koji production, please use rice koji starter.

Color of seed koji: skin color to light egg color

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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.