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Description
Koji Spores for Black Koji from Bio'cTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Shochu Koji (a. k. a Black Koji), which can be used for Shochu and Awamori (Japanese distilled alcohol). These spores are Aspergillus luchuensis. The color of this spore is white. It will turn black as it glows. Instructions: 1. First stage (after applying the koji spores): Maintain the koji temperature within 35~38 2. First maintenance (18~20hr after applying the koji
Tane Koji / Koji Starter
This Kosher-Certified koji spore is suitable for making Shochu Koji (a.k.a Black Koji), which can be used for Shochu and Awamori (Japanese distilled alcohol). These spores are Aspergillus luchuensis.
The color of this spore is white. It will turn black as it glows.
Instructions:
1. First stage (after applying the koji spores): Maintain the koji temperature within 35~38℃
2. First maintenance (18~20hr after applying the koji spores): Maintain the koji temperature within 35~38℃
3. Second maintenance (25~27hr): Maintain the koji temperature within 35~38℃
4. Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃
5. Completion: 42hrs after applying the koji spores.
You can find the detailed procedure from the following link:
https://kojiyasanzaemon.store/en/pages/howtomake-kurokoji
*If an incubator was used for the yellow koji spores (such as koji spores for rice, barley and soy source) previously, make sure that you sanitize the incubator very well. Otherwise, leftover yellow koji spores may suppress the growth of black koji and reduce citric acid production.
When using a wooden incubator, you can spray 70% proof Ethel alcohol, hydrogen peroxide or boiling water, then wipe it and wait until it’s completely dried.
Size:
20g/0.7oz
(This can be used to make 10kg/22lb of Black Koji)
Shelf Life and Storage Information:
The expiration date is printed on the front label. Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well.
About Bio'c:
The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.
Attention:
Do NOT use the resulting koji from this product as a starter to make new koji (Tomo- Koji). Bio'c has collected and studied their Koji since the ancient times. They hold the knowledge of their Koji's characteristics and have confirmed its safety. In addition, Bio'c owns their Koji as their property. Any redistribution of their Koji to a third party is not permitted. We are not responsible for any accidents caused by duplicated Koji.
*Amazake Co. is an authorized distributor of Bio'c Co., Ltd. in U.S.
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