Tane-koji(seed koji)
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.
Miso Tane-koji(seed koji)
Tane-koji(seed koji) for soy sauce
Tane-koji(seed koji) for shochu
(Japanese distilled white liquor)Tane-koji(seed koji) for sake (rice wine)
(White koji for Japanese distilled spirits)
| Japanese distilled spirit K gata kin | This is all-purpose mold, with a fast start and which easily produces koji, for either rice or barley. The resulting liquor has a relatively mild taste. |
|---|---|
| Mugi senyo kin | This mold grows well on barley with less density and was specifically selected for its ease in producing koji. Since there is a higher enzyme production compared to K type mold, a higher alcohol yield can be expected. Additionally, it has an aroma suitable for barley spirits is also produced. |
| Soba Senyo Kin | A special characteristic of this mold is its ability to enhance the flavor of buckwheat. A mold which grows well on rice and barley has been selected. |
(Analysis of finished koji)
| Product name | Amylase | Acid protease | Acidity (ml) |
|---|---|---|---|
| Japanese distilled spirit K gata kin | 200 | 10,000 | 5～8 |
| Mugi senyo kin | 210 | 12,000 | 5～7 |
| Soba Senyo Kin | 200 | 12,000 | 5～7 |
| Awamori Kurokoji Kin | 120 | 11,500 | 5～6 |
Analysis method: as designated by the National Tax Agency
(Black koji mold, yellow koji mold, combined strains)
| Awamori Kurokoji Kin | This starter mold starts fast, and progresses relatively gently. Acidity of the finished koji is very stable. A major feature of this mold is highly active enzymes, with a sweet mash. |
|---|---|
| Kikoji Kin For Shoshu | The enzymes in this selected strain are highly active, and bring out the fragrance of Japanese distilled spirits. Combined use of enzymatic agents is recommended since the activity of acid-resistant enzymes is low. |
| Yugo Kabu | This koji mold is made by cell fusion of yellow koji mold for sake and black koji mold for Japanese distilled spirits, and provides characteristics of both. Although acidity of the finished koji is low, the unique aroma that only yellow koji mold can produce is abundant. On sale for a limited time during October and November. (Reservations required, granule type only) |
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