Yellow Koji for Sake Brewing – 70% Milled Rice (20 oz)

Unlock Authentic Sake Brewing with Yellow Koji

Yellow Koji (Aspergillus oryzae) is the key to traditional sake production, converting rice starches into fermentable sugars for a clean, refined fermentation. Our Yellow Koji is produced by CellarScience and is grown on 70% milled rice, meaning 30% of the outer rice layers have been removed, leaving behind a high-quality base ideal for sake making.

How It Works

Koji is a specialized fungus that develops essential enzymes—amylase and protease—which break down starches and proteins in rice. This enzymatic process creates the fermentable sugars needed for sake yeast to produce the delicate and complex flavors found in premium sake.

Perfect for Traditional Sake Styles

Yellow Koji is most commonly used for Junmai and Honjozo sakes, known for their clean, slightly fruity profiles with balanced umami character. It is recommended to use at a 1:5 ratio (20%) of koji to total rice to ensure proper saccharification and fermentation efficiency.

Why Choose Our Yellow Koji?

• Authentic Sake Brewing: The essential ingredient for traditional sake fermentation.
• 70% Milled Rice: Higher quality with improved enzymatic conversion.
• Produced by CellarScience: Trusted for quality and consistency.
• Optimal Koji Ratio: Recommended usage of 20% of total rice weight.
• Convenient Size: 20 oz package, perfect for home and craft sake brewing.

Take Your Sake Brewing to the Next Level

Experience the authentic transformation of rice into sake with our high-quality Yellow Koji. Pair it with premium sake yeast and properly milled rice for the best results.