Sake Yeast & Koji
Sake Yeast and Koji for Home Sake Brewing
Sake yeast and koji are core ingredients in sake brewing. Koji turns steamed rice into an enzyme-rich ingredient that can convert rice starch into fermentable sugar, while sake yeast carries out alcoholic fermentation.
Sake brewing is more process-sensitive than most simple fermentations. Rice washing, soaking, steaming, koji handling, temperature control, staged additions, yeast health, sanitation, and recipe timing all matter. Use this collection to find the yeast and koji ingredients that support a complete sake recipe.
How these ingredients fit the process
- Koji starter: use Koji Kin to inoculate properly prepared rice for koji production.
- Sake yeast: choose yeast according to the recipe, fermentation temperature, and flavor target.
- Rice planning: use polished sake rice where the recipe calls for it.
- Recipe support: follow a complete sake process instead of treating koji and yeast as direct substitutes for ordinary beer yeast.
Start with Koji Kin sake starter, pair it with Calrose 70% polished sake rice, and browse sake making ingredients or the full sake making collection.
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24-Hour Yeast Shipping Protection | Insulated Mailer + 8 oz Ice Pack
SoCal Brewing Supply4.43 / 5.0
7 Reviews
24-Hour Yeast Shipping Protection for Liquid Yeast Orders This protection option is built for shorter yeast shipments where the goal is to reduce h...
View full details36-Hour Yeast Shipping Protection | Metallic Mailer + 16 oz Ice Pack
SoCal Brewing Supply5.0 / 5.0
1 Review
36-Hour Yeast Shipping Protection for Liquid Yeast Orders This is our stronger liquid-yeast protection option for customers who want a more robust ...
View full detailsKoji Kin – 10g Packet for Sake Brewing (Makes 22L)
Vision5.0 / 5.0
1 Review
Koji Kin Sake Starter for Making Kome-Koji Koji Kin is the mold spore starter used to make kome-koji, the enzymatically active rice used in sake br...
View full detailsKome-Koji | Yellow Koji Rice - (20 oz)
CellarScienceYellow Kome-Koji Rice for Home Sake Brewing Yellow kome-koji rice is steamed rice that has been inoculated with koji mold so it can supply the enzy...
View full detailsSake #7 | White Labs WLP705 Yeast
White Labs5.0 / 5.0
3 Reviews
White Labs WLP705 Sake #7 Yeast White Labs WLP705 Sake #7 is a sake yeast for brewers making rice-based sake fermentations with koji. It is not use...
View full detailsSake #9 Yeast | White Labs WLP709 Yeast | Vault Strain
White Labs5.0 / 5.0
2 Reviews
White Labs WLP709 Sake #9 Yeast : Premium Sake Yeast for Ginjo-style Fermentation Expressive Sake Yeast #9 for Aromatic, Foam-Free Fermentation Whi...
View full detailsSake #9 Yeast | Wyeast 4134
WyeastSake #9 Yeast | Wyeast 4134 Traditional Sake Strain for Clean, Refined Fermentations Wyeast 4134 Sake #9 Yeast is a traditional Japanese sake strai...
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