About Tane-koji(seed koji) (rice malt)

Koji is always used when producing fermented foods such as miso, soy sauce, sake, shochu (Japanese distilled spirits), and mirin (sweet rice wine for cooking). “Tane-koji(seed koji)” are added to steamed ingredients literally as “starters” to produce koji. Tane-koji(seed koji) are usually produced by culturing koji mold on rice used as a mediumn, after the spores are sufficiently grown and then dried.