Organic Kome-Koji (Malted Rice for Sake & Miso) - 1kg

Ingredients:
100% certified organic white rice (grown in Australia), Aspergillus oryzae (koji culture).

ENOKIDO Organic Kome Koji is traditionally made by cultivating Aspergillus oryzae on organic white rice. Koji is the foundation of Japanese fermentation and is essential for making sake, miso, shoyu, amazake and shio koji.

This live malted rice is rich in natural enzymes that convert starches into sugars and proteins into amino acids, creating deep umami and complex flavours. It can be used for home fermentation projects or as a powerful natural flavour enhancer in cooking.

This product is suitable for:

• Making miso at home

• Brewing sake or amazake

• Making shio koji (salt koji)

• Marinating meat, fish and vegetables

• Natural tenderiser and flavour booster

Each order includes:

• A recipe for making traditional Japanese doburoku sake

• A recipe for making miso

Using the sake recipe, preparation time is approximately 30–60 minutes, and the sake will be ready to drink in around 3 days. The recipe uses approximately 200g of kome koji to make about 1.5 litres of sake, with a final alcohol content of around 15–20%.

Our kome koji is made in small batches using high-quality organic Australian rice to ensure freshness and excellent fermentation performance.

This is a live, unpasteurised product and should be kept refrigerated.