Since 1952, ahead of the industry, we succeeded in establishment of white mutant strains from black-koji mold, then from yellow-koji mold by gamma irradiation, and we have had many successful products in this field.
Koji starter for brewing shochu
Package form
Granular type: one bag contains 200g product for making 200kg koji.
Powder type: one bag contains 70g product for making 200kg koji.
Shochu shiro-koji
The most frequently used and representative koji mold with a stably-generative capacity of acid. Koji starter without itashimari1 will be yielded.
1Itashimari: At the moment of de-koji, rice grains is observed in sticking to each other tightly or loosely, which causes geometric difference of the koji mold produced with the flourishing mycelia on the rice. Itashimari are therefore classified as presence or absence, which indicates resulting koji mold are expected to be formed just like whether a solid piece of board or a lump of pieces, respectively.
Shochu shiro-koji for aroma reinforcement*
When compared the other koji starters for brewing shochu, easily buildup odor of shochu. Koji starter with itashimeri will be yielded.
*A custom-made product.
Shochu black koji
This koji starter produces not a greasy taste derived from black spores but a simple flavor helping to be more velvety and savory (yielding a round taste).
Shochu black koji Jun*
This koji starter has a high b-glucocidase activity and a characteristics of sweet potato shochu is easily exploited.
*A custom-made product.
*Products on request may be delivered after more than one month, so please contact us.
Reprint black koji Inui*
The oldest koji starter for brewing shochu that was isolated from awamori in 1901.
Shochu with right acidity and taste could be produced.
*Products on request and may be delivered after more than 1 month from order. Please consult with us
Shochu ki-koji
This koji starter improves the flavor as being peculiar to yellow koji starter that cannot be produced with white and black koji starter.
Awamori koji*
A complex koji starter consisting of Aspergillus awamori and Aspergillus saitoie yields with flavor specific for awamori.
*Products on request
Koji Starter for Shochu | Basic ingredients | Acidity | Itashimari* | Acid-resistant amylase | Glucoamylase | α-Glucosidase | β-Glucosidase | Xylanase | Decomposition of raw starch | APA | ACP |
Shochu Shiro-Koji | rice | 8.9 | 3 | 100 | 313 | 2.644 | 133 | 8.8 | 18.8 | 10415 | 10182 |
barley | 5.3 | 3 | 63 | 188 | 0.879 | 72 | 6.9 | 10.8 | 10177 | 6800 | |
Shochu Shiro-Koji for aroma reinforcement | rice | 6.1 | 4 | 111 | 227 | 1.951 | 116 | 6.8 | 14.1 | 10426 | 10999 |
barley | 4.6 | 4 | 65 | 169 | 0.828 | 43 | 5.0 | 8.2 | 8472 | 7913 | |
Shochu black Koji | rice | 8.1 | 3 | 86 | 236 | 2.510 | 196 | 8.2 | 13.3 | 10018 | 10652 |
barley | 4.8 | 3 | 33 | 135 | 0.774 | 110 | 6.1 | 7.2 | 5558 | 5158 | |
Shochu black Koji JUN | rice | 8.6 | 2 | 84 | 260 | 2.657 | 283 | 8.8 | 13.3 | 10091 | 12558 |
barley | 5.2 | 2 | 33 | 118 | 0.749 | 88 | 5.4 | 8.1 | 4736 | 5018 | |
Reprint black Koji Inui | rice | 2.6 | 5 | 85 | 151 | 1.756 | 101 | 4.7 | 4.4 | 8577 | 7230 |
barley | 1.1 | 2 | 25 | 36 | 0.276 | 80 | 6.6 | 3.2 | 3328 | 8926 | |
Shochu Ki-Koji | rice | – | 2 | – | 451 | 0.862 | 25 | 0.6 | 0.1 | 16321 | 53215 |
barley | – | 3 | – | 146 | 0.582 | 7 | 5.3 | 0.1 | 9733 | 49950 | |
Awamori Koji | rice | 6.3 | 4 | 28 | 60 | 0.060 | 29 | 5.3 | 7.7 | 4526 | 2508 |
* Itashimari: degrees are expressed as from 1 (week) to 5 (strong)
Each enzyme activity was measured by means of the petri dish method in accordance with the standard method of analysis in National Research Institute of Brewing. All values may change depending on the difference in raw material rice and the method of making koji. Accordingly, data is an example and is no guarantee of the absolute value.