About Dry Koji

About Dry Koji

 Koji is made by growing koji mold on grain. Our group company, Tokushima Koji Producing Co., Ltd., offers dry koji with good and stable quality through its unique technology. It can be used in a wide range of applications, not only for traditional Japanese fermented beverages and foods such as sake, shochu, miso, and amazake, but also for craft beer.


The stability of the enzyme capacity contributes to the stable production of customers.


The shelf life is one year. It can be used whenever you want.


Variety of products with different types of raw rice and koji mold. It can be used for various purposes.


No need for koji making skills or koji rooms. Effective for start-up of fermented food manufacturing business.


  • SAKE


  • BEER


For sake, Yellow Koji is mainly used.

・The enzymes of koji break down the starch of rice into glucose which is the source of fermentation, and proteins into amino acids which are the source of flavor.
・The yeast breaks down the glucose into alcohol and carbon dioxide.

Role of koji

Shochu is mainly made from White and Black Koji.

Shochu is a traditional Japanese distilled liquor. Grains such as wheat, potato, and rice are used as the main ingredients, and rice or barley is generally used for the koji. Point: Both types of koji contain natural citric acid that is produced in the koji making process. Shochu made from Black Koji is characterized by its rich aroma, full-bodied flavor, and delicious taste. Shochu made from White Koji is light, mild, crisp, and refreshing taste.

A "Japanese style" craft beer using White Koji

Koji is available for beer as a secondary ingredient. By adding white koji, which contains a lot of citric acid, a refreshing sourness of the citric acid enhances the fruitiness. For recipes and details, please contact us.

Amazake, a healthy non-alcoholic beverage made from Yellow and White Koji

Amazake is a Japanese traditional sweetened beverage, mainly made of rice and koji.

 By making amazake, the amount of polyphenols in both white and yellow koji mold increases nearly three times compared to the raw koji mold. Polyphenols are closely related to the antioxidant activity of foods, which has been pointed out to be related to the prevention of the onset of lifestyle-related diseases.

Changes in Polyphenol Content during the manufacturing process of Amazake

Koji making process