• Long-haired white spore aspergillus oryzae.
• Used to ferment soy beans to make soy sauce and miso.
• Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake.
• No tendency to brown.
• Sweet aroma and flavor ideal for shio koji, sweet sake, and white miso.

• Imported from USA.

Shirayuri koji is a long-haired white spore aspergillus producing white and soft versions of koji. Shirayuri has no tendency to brown and has a sweet aroma and flavor. These characteristics make it Ideal for shio koji, sweet sake, and white miso. Usage ratio: 1g Shirayuri koji to 1kg of rice