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