This rice koji is traditionally handcrafted using black koji mould, the same culture traditionally used for shochu production. Compared with our regular rice koji, this black koji offers a fruity, tangy flavour profile.
 

 
One of the unique characteristics of black koji is its ability to produce citric acid as it grows.
 
Shio koji and soy sauce koji made with this sour rice koji develop a pleasant tangy flavour. Simply mix with your favourite oil to create an easy salad dressings, or add it to your cooking to bring extra depth and complexity to your dishes.
 
When used to make amazake, it produces a refreshing balance of sweetness and acidity. Combined with its naturally occurring B vitamins and citric acid, it is often enjoyed as a revitalising drink.
 

 
Important Information
 
 
 
Pre-orders are expected to remain open until 20 June at 11:59 pm (UK time), although orders may close earlier if demand is high.
 
 
This is a made-to-order product and will be dispatched on 1 July. If you order other items at the same time, your entire order will be shipped together.
 
 
You may notice some yellow areas within the koji. These are the mycelium of the black koji mould and are completely normal and safe to use.