Shirayuki Koji Spores - Gluten-Free Vegan, 200g/8oz

Shirayuri koji, a long-haired white spore aspergillus, is utilized to produce white and soft versions of koji. This unique strain of aspergillus oryzae has a distinctive characteristic - it lacks the tendency to brown, and instead, it exhibits a sweet aroma and flavor. These desirable properties make Shirayuri koji an ideal choice for the production of shio koji, sweet sake, and white miso.

The recommended usage ratio for Shirayuri koji is 1g per 1kg of rice. This long-haired white spore aspergillus is widely used in the fermentation of soy beans to create soy sauce and miso. Additionally, it is employed in the saccharification process of rice, grains, or potatoes to produce alcoholic beverages, such as sake.

The absence of a browning tendency in Shirayuri koji is a significant advantage, as it allows for the preservation of the desired light color and delicate flavor profiles in the final fermented products. The sweet aroma and taste of this unique koji strain further contribute to its suitability for specific culinary applications, such as shio koji, sweet sake, and white miso.

In summary, Shirayuri koji is a versatile and desirable strain of aspergillus oryzae that is valued for its ability to produce white and soft koji, as well as its lack of browning and its sweet aroma and flavor. These characteristics make it an excellent choice for various fermentation processes, including the production of soy sauce, miso, and sake.

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