Tane-koji(seed koji) produced at our facilities using our advanced technology cannot be duplicated. Their stability is recognized as “stable finished koji (“dekoji” taking freshly made koji out of the koji-making room),” “the amount of bacteria in the finished koji is reduced,” and “koji can be produced with peace of mind”. Be sure to use Bio'c Tane-koji(seed koji) when developing new products and for more reliable production.
|Yoi Tane Koji for Shoyu||Tane-koji(seed koji) for soy sauce can be used for not only dark soy sauce, but also for whole-bean soy sauce and rebrewed soy sauce. Since protease and glutaminase are highly active, increased nitrogen utilization and glutamine amount can be expected.|
|Yoi Tane Koji Sojae||Soy sauce with a unique aroma and a bright and clear color can be expected.
By mixing A. sojae mold (Aspergillus sojae) and A. oryzae mold (Aspergillus oryzae), the weak point of sojae mold, namely that it starts slow, has been improved. Alkaline protease is highly active, and this is a major characteristic.
|Super Ichi Murasaki||This product is the standard Tane-koji(seed koji) for soy sauce.
It has enhanced protease activity, superior to existing products. It starts fast and is easy to use.
|For tamari||It is suitable for tamari soy sauce or whole-bean soy sauce.
Since this is a mid-short hyphae mold, it starts fast in the early growth period and is high in protease activity. This Tane-koji(seed koji) grows well on soybeans.
|For Shiro Shoyu||Characteristics of this Tane-koji(seed koji) are perfect for making white soy sauce (It is mixed with a koji which has high amylase activity and is non-browning). It grows well on wheat and barley as well, starts fast and has less density.|
|Usukuchi Senyo kin||A koji mold with less coloration is specifically selected to produce kiage soy sauce (unpasteurized after pressing).There is less epiphytic spore growth when the koji is finished, and is easy to use.|
＊All products use only A. oryzae mold (Aspergillus oryzae), except for Fine Tane-koji(seed koji) A. sojae mold.
(Analysis of finished koji)
|Yoi Tane Koji for Shoyu||187||26.2|
|Yoi Tane Koji Sojae||213||29.7|
|Super Ichi Murasaki||154||20.1|
|For Shiro Shoyu||125||16.3|
|Usukuchi Senyo kin||143||18.2|
|Net weight||Material of koji (dry weight)|
|Contains 20g||For 1 koku|
|Contains 100g||For 5 koku|
|Contains 200g||For 10 koku|
|Contains 1000g||For 50 koku|
*1 koku is equivalent to 150kg of koji ingredients