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Our Koji Starters are manufactured using specialized facilities and production processes. Our products are pure and stable. In order to meet the diverse requests of our customers, we have been creating new approaches to the making of Koji Starters.
Generally, Koji Starter means the spore of Koji mold. Koji is made from various kinds of materials fermented with this Koji spore.
Since ancient times, Japan has focused on the excellent properties of Koji. It has been used for many kinds of traditional fermented foods and liquors like Sake, Miso, Soy Sauce, Honkaku Shochu, Mirin, Amazake and vinegars.
These fermented foods have played a large part in Japanese food culture and it is believed they have contributed to the longevity of people in Japan.Due to these reasons, the Brewing Society of Japan declared Koji is a “National Fungi of Japan” in 2006.
Koji is made by moistening grains (Rice, Barley, Soybeans, etc.), steaming them and then sprinkling Koji Starter on the steamed materials. The materials are cultured under temperature and humidity conditions suitable for the growth of Koji mold.
Koji contains various kinds of enzymes and it degrades grains efficiently. Koji itself is rich in saccharides, amino acids, peptides, vitamins and minerals so it can be said to be a fully nutritious food.
In general, Koji making process is called “Seigiku” or “Seikiku”. The outcome of the Koji making process varies depending on what kind of raw materials are used, what types of Koji Starter are used and environment factors of “Seigiku”. This leads to the diversification of the taste and flavor of the final product (such as Sake, Miso, and Soy Sauce and Shochu) and adds to the enjoyment of the product.
