This koji rice is expertly inoculated with Aspergillus oryzae (koji spores), producing a well-balanced blend of amylase and protease enzymes. This specially crafted rice is perfect for both traditional sake brewing and versatile culinary applications like salt koji, offering exceptional quality and functionality.

Enzymatic Power for Enhanced Flavor

The amylase efficiently converts starch into sugars, while the protease breaks down proteins, facilitating a smooth fermentation process. This dual enzymatic action ensures optimal flavor development and texture enhancement, elevating homemade sake and salt koji preparations to the next level.

Versatile Applications for Culinary Excellence

Ideal for sake brewing, salt koji, and a variety of other fermentations, our premium koji rice utilizes the full power of fermentation to enhance the flavor and texture of your creations. Whether you're a professional chef or a home cook, this koji rice provides superior results for all your culinary needs.