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Japanese Yellow Koji

Japanese Yellow Koji

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Description

This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour).

Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake.

Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%).

 

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to make sake
Christopher W on Aug 9, 2022
Sake making
Takuya H on May 18, 2022
to make sake
Christopher W on Aug 9, 2022
Making miso
Patty W on Jun 21, 2022
Sake making
Takuya H on May 18, 2022
Sake
William T K on May 9, 2022
To make sake
Luke F on Apr 12, 2022
Making miso
Patty W on Jun 21, 2022
Sake
William T K on May 9, 2022
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