Start fermenting amazake, a Japanese vegan yogurt rich in enzymes and alkaline properties!
"Amazake" means "sweet sake". It has a sweet and tangy yogurt-like taste, with a consistency between milk and Greek yogurt. It is the ideal alternative to dairy products and can be used in smoothies, cereals and desserts.
This koji starter culture for amazake (Kairyou Choukaku-kin) comes in 20g bags, which can inoculate up to 15 kg of rice. It is this inoculated rice that will be used for the fermentation of the amazake.
This culture comes directly to us from Kyoto, Japan. It is created by the renowned traditional company Hishiroku, which has been active for 300 years.
This strain of koji is ideal for the preparation of amazake (sweet sake), white miso and shio koji. It is also very well suited for the production of miso from rice, barley, wheat and soy, but is not recommended for the production of shoyu (soy sauce).
What is koji?
A koji culture is composed of spores of Aspergillus oryzae, a noble mold. It is used to inoculate steamed grains (rice, barley, wheat, soy, beans), which are then fermented.
The resulting koji is then used to make fermented foods of all kinds, such as amazake, miso, soy sauce, mirin, rice vinegar and more. The different varieties of koji cultures are used depending on the desired finale product
See also our koji strain for shoyu (soy sauce) and our koji strain for miso.Culture
- Ingredients: spores of Aspergillus oryzae
- Weight: 20g, which can inoculate 15kg of rice (before adding water).
- Origin: Kyoto, Japan
- Storage: 6 months in a dark and cool place (<15°C). Keep in the freezer to extend the shelf life (by 1 year). Use more spores if they are older.
- This strain is best used to inoculate rice and barley.