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.

Dose:
10-50 gr. / kg.

Product intended for food.
Store in a cool, dry place.