*Limited offer. Tane-koji (Koji starter) for Shoyu brewing (10g)

Tane-koji spores to make specific koji from Akita Konno.

Soy sauce No.1

Tane-Koji (starter) used A. sojae. Short aerialmycelium type. Making time of Koji is short. High using rate of nitrogen.

Soy sauce No.2

A. oryzae type. For tint color of soy sauce. High amylase activity.

Soy sauce No.3

A. oryzae type. This has high protease activity and good scent. Easy to use.

For more details, refer to:

http://www.akita-konno.co.jp/en/seihin/02.html

The photo shows the original package from Akita Konno. You will receive 10g of take-koji you chose in a transparent bag.

If you do not know how to use this, take our exclusive Shoyu mastering class.

The shipping cost is not calcurated properly on this website. Email us with: types of tane-koji, your name, address and phone number to order.