FAQ

1. Koji for Miso & Marinade Enzyme Focus: This koji is rich in protease enzymes, which are highly effective in breaking down proteins. This makes it ideal for tenderising meats, fish, and other proteins, as well as making miso. Application: Best for marinating meats, fish, and vegetables, where robust protease action enhances texture and flavour. It also works well for making miso and garum.

2. Koji for Amazake Enzyme Focus: This koji is specifically high in amylase enzymes, which convert starches into natural sugars. It is perfect for making amazake, yielding a naturally sweet and mild flavour without added sugars. Application: Designed for fermenting sweet beverages such as amazake, thanks to its ability to release sugars from grains or rice through amylase action.

3. All-Purpose Koji Enzyme Focus: Balanced with both protease and amylase enzymes, offering versatility across a wide range of uses. This balanced profile makes it suitable for koji-based fermentation as well as sake brewing. Application: Great for general culinary purposes, including sauces, marinades, and condiments such as miso and amazake, as well as sake brewing.

To rehydrate dried koji rice, the amount of water varies depending on what you are fermenting.

For miso, we recommend adding 10% water to rehydrate the koji. For example, if you are using 100g of our koji rice, simply add 10ml of water. Allow it to hydrate for approximately 10 minutes before use.

For amazake and sake making, there is no need to pre-hydrate the koji, as water is already added during the fermentation process.

To ensure the best quality and longevity of your koji rice, please follow these recommended storage guidelines.

Airtight Container: Store the koji rice in an airtight container to protect it from moisture and contaminants. A sealed plastic or glass jar works well to maintain its freshness.

Refrigeration: If you plan to store the koji rice for an extended period, it can be kept in the refrigerator to help prevent spoilage, especially in hot or humid climates. Be sure that the container is tightly sealed to avoid moisture.

Recommended Use Period: For best results, try to use the koji rice within 6 months of purchase to ensure maximum enzyme potency.

By following these simple steps, you can preserve the quality and activity of your koji rice after opening and achieve excellent fermentation results when you are ready to use it.

Yes, koji rice does have a shelf life, but it does not have a strict “expiration date” like some other products. Instead, it is best to use it within a certain period to ensure its potency and effectiveness for fermentation.

For San-O koji rice, we recommend using it within 6 months of purchase for optimal results. Over time, the enzymes in the koji rice may lose some of their activity, which could affect the quality of the fermentation. However, if stored properly in a cool, dry place in an airtight container, the koji rice can remain effective for longer periods, even after opening.

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Depending on the status of your order, we may be able to make a change or cancellation. Please contact us with your order number for assistance.

Delivery times after shipment vary depending on your location and carrier conditions. Shipping information will be sent once your order has been dispatched.

Shipping costs vary depending on your delivery address and order contents. The final shipping fee will be shown during checkout.

Please store the product in the refrigerator as soon as it arrives.

Eligibility for returns or exchanges depends on the condition of the product and your order details. Please contact us with the relevant information so that we can assist you.