Dehydrated koji rice.
Köji RICE is dehydrated koji rice for fermentation.
Sake grade pearl rice steamed with Aspergillus Oryzae and subsequently dehydrated.
Used as a fermentation starter when it comes into contact with rice or other cooked grains, it produces a pleasant fruity flavor.
Its application transforms starch into fermentable sugars, proteins into simple amino acids and fats into simple oils that are easily assimilated.
Other fermented products such as miso, shio koji or amazake are produced from this product.
Mix with other ingredients and keep at a temperature of about 30ºC to maintain fermentation.
Product intended for food.
|SHELF LIFE||Best before 12 months.|
|STORAGE||Store in a cool and dry place away from direct sunlight, at a temperature below 25°C. It should not be placed directly on the floor.|
|87501 Spec Sheet||Download|