Usually made of either 70% Yamadanishiki or Japanese table rice, our koji is packaged immediately after Koji-making is over and placed in a freezer for stable long storage.

Yellow koji is mainly used in cooking, making of traditional Japanese sauces, and sake making. White koji is mainly used in shochu making, but can also have its uses in cooking. Yellow koji primarily has a chestnut, deep umami, sweet taste; white koji is similar but has a lot of citric acid, making it sour and changing the perception of sweetness in it.

We don’t dry our koji, and so there’s ample water content inside it. Hence, store in freezer, and only switch it to a refrigerator when you’re planning to use all of it. When it defrosts, it’s damaging to freeze it again.