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

Essential Koji Mold for Traditional Sake Brewing

This 10g packet of Koji Kin contains spores of Aspergillus oryzae, the essential mold used to make Kome-Koji — the foundation of authentic sake production. With this koji, you can inoculate steamed rice to create enzymatically active Kome-Koji, breaking starches down into fermentable sugars.

Key Details:

• Quantity: 10g packet (sufficient for up to 22L of sake)
• Alcohol Yield: Produces sake with 14%–19% ABV
• Function: Creates Kome-Koji by inoculating steamed rice
• Usage: Ideal for home brewers making Junmai, Honjozo, or Nigori styles
• Other Ingredients Needed: Brewing rice, sake yeast, lactic acid (sold separately)

What is Koji Kin?

Koji Kin is a powdered culture of koji mold that transforms rice starch into sugars through enzymatic action. This step is crucial in sake brewing, as sake yeast cannot ferment starches directly.

Once sprinkled onto cooled, steamed rice and carefully incubated, this koji will grow over 48 hours, producing a sweet, nutty aroma and a rice bed teeming with enzymatic activity. From here, you'll be ready to mash and ferment using traditional multi-stage sake methods.

Perfect for Home Sake Brewers

Whether you're making your first batch or refining a centuries-old recipe, this Koji Kin gives you the authentic start needed for great-tasting sake with depth, umami, and delicate sweetness.

Pair this Koji-Kin with our Calrose 70% Polished Sake Rice and one of our Sake Yeasts.