Koji Kin – 10g Packet for Sake Brewing (Makes 22L)

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 brewing. The 10 g Vision Brewing packet is labeled for approximately 22 liters of sake and lists a finished range of about 14%-19% alcohol by volume when used with the rest of the required sake ingredients.

Koji does not ferment rice by itself. Its job is to grow on steamed rice and help convert rice starch into fermentable sugar. You still need polished rice, sake yeast, water, and the acidification step called for by your recipe or the package directions.

Package guidance for making koji rice

• Rice amount: the package gives directions for 400 g of short or medium grain rice.
• Preparation: wash the rice, soak for 1.5 hours, steam for 1 hour, and cool to about 30 C / 86 F before adding Koji Kin.
• Koji Kin amount: the label lists 1.5 g, about 1/2 teaspoon, for that 400 g rice batch.
• Incubation: keep the inoculated rice warm, around 30 C / 86 F, and mix the grains about every 10 hours to distribute mold growth evenly.

Homebrew sake notes

The package's homebrew sake directions combine prepared koji rice with steamed rice and water, then add yeast and an acidification step. The label mentions either citric acid or hop pellets; follow the package, your sake recipe, and good sanitation practice rather than guessing substitutions.

For a complete sake ingredient build, pair this starter with Calrose 70% polished sake rice and an appropriate sake yeast from sake yeast and koji. You can also browse sake making ingredients or read the sake brewing guide before starting your batch.