Yellow koji spores ⋅ Genkoji ⋅ 15g

Genkoji is a company specializing in the research and cultivation of koji spores, founded in Kagoshima Prefecture. Its founder, Kawachi Genichirō, isolated a koji strain there in 1931 that was so robust that it is now used in around 80% of artisanal shochu produced in Japan. Run by the same family for three generations, the company has established itself as a leading name in the production of koji spores for miso, amazake, and soy sauce.

1/ Rinse the rice, then let it soak. Drain it for 3 to 4 hours afterward to remove excess moisture.
2/ Steam the rice for 20 minutes. Do not boil it.
3/ Let the rice cool to lukewarm temperature (important: do not inoculate while hot).
4/ In a clean, sanitized container, place a clean, lint-free, breathable cloth.
5/ Pour the cooled rice onto it, then sprinkle with koji spores. Mix thoroughly (1 g of koji per 100 g of rice).
6/ Spread out the rice without compacting it too much, so that air can circulate, then fold the cloth over it without pressing down on the mass.
7/ Let it ferment at 35–40 °C, with humidity of 70 to 80%.
8/ After 12 to 20 hours, aerate it by gently separating the grains to prevent compaction and promote oxygenation.
9/ Repeat the incubation and aeration until a uniform white fuzz appears (generally 40 to 48 hours, depending on conditions).
10/ Quality control: the koji should be white and uniform, with a mild, slightly sweet smell. Any sour smell, green or black color, or unusual appearance means the batch must be discarded.

Store away from light, heat, and moisture.

Wholegrain rice, yellow koji fermentation spores

Per 20 g:
Energy: 50 kcal/209 kJ
Protein: 1 g
Fat: 0 g
Of which saturates: g
Carbohydrates: 12 g
Of which sugars: g
Salt: 0 g