Discover our premium Koji Rice, meticulously crafted and inoculated with koji spores (Aspergillus oryzae) to produce a balanced blend of enzymes—amylase and protease. Ideal for both traditional sake brewing and versatile culinary applications like salt koji, this koji rice offers exceptional quality and functionality.
Our Koji Rice is designed to enhance the fermentation process, enabling efficient conversion of starches into sugars with amylase, and protein breakdown with protease. This dual enzymatic action ensures optimal flavor development and texture enhancement in your homemade sake and salt koji preparations.