Koji Spores for White Koji from Bio'c

Koji Spores for White Koji from Bio'cTane Koji Koji Starter This Kosher Certified Koji spore is used by Shochu distilleries in Japan. These spores are Aspergillus luchuensis. Koji made from White Koji Spores has a sweetness from the rice decomposition and a sour taste from the naturally occurring citric acid. The color of the spore itself is somewhere between off white to eggshell color, and the finished Koji has a white color and a beautiful appearance. You can enjoy a sour taste

Tane Koji / Koji Starter

This Kosher-Certified Koji spore is used by Shochu distilleries in Japan. These spores are Aspergillus luchuensis.

Koji made from White Koji Spores has a sweetness from the rice decomposition and a sour taste from the naturally-occurring citric acid. The color of the spore itself is somewhere between off white to eggshell color, and the finished Koji has a white color and a beautiful appearance.

You can enjoy a sour taste amazake from the Koji made from these spores, which makes a perfect summer drink.

Instructions:
1. First stage (after applying the koji spores): Maintain the koji temperature within 37~38℃

2. First maintenance (18~20hr after applying the koji spores): Maintain the koji temperature within 35~38℃

3. Second maintenance (25~27hr): Maintain the koji temperature within 35~38℃

4. Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃ and maintain the temperature until completion.

5. Completion: 42hrs after applying the koji spores.

*If an incubator was used for the yellow koji spores (such as koji spores for rice, barley and soy source) previously, make sure that you sanitize the incubator very well. Otherwise, if the yellow koji spores leftover exist, yellow koji spores will suppress the black koji spores which also reduces citric acid production. 

When using a wooden incubator, you can spray 70% proof Ethel alcohol, hydrogen peroxide or boiling water, then wipe it and wait until it’s completely dried. 

Size:
20g/0.7oz
(This can be used to make 10kg/22lb of White Koji)

Shelf Life and Storage Information:
The expiration date is printed on the front label. Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well.

About Bio'c:
The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.

Attention: 
Do NOT use the resulting koji from this product as a starter to make new koji (Tomo- Koji). Bio'c has collected and studied their Koji since the ancient times. They hold the knowledge of their Koji's characteristics and have confirmed its safety. In addition, Bio'c owns their Koji as their property. Any redistribution of their Koji to a third party is not permitted. We are not responsible for any accidents caused by duplicated Koji. 

*Amazake Co. is an authorized distributor of Bio'c Co., Ltd. in U.S.