Kome-Koji | Yellow Koji Rice - (20 oz)

Yellow 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 enzymes needed for sake fermentation. Those enzymes convert rice starch into fermentable sugars while yeast works through the batch, which is why sake fermentation is different from a standard beer, cider, or wine ferment.

This 20 oz package is useful for home sake batches, koji starter work, and brewers building a sake ingredient set around rice, yeast, and careful temperature control. It is not a complete sake kit by itself; plan the rest of the batch around your recipe, rice polishing level, yeast selection, water, and fermentation schedule.

How it fits into a sake batch

• Koji role: provides enzymes that help convert steamed rice starch into sugars the yeast can ferment.
• Best use: sake, rice fermentations, and koji-based recipe experiments where prepared kome-koji is appropriate.
• Batch planning: pair with the right sake rice, sake yeast, sanitation plan, and temperature management before starting.
• Storage: keep sealed and follow the package guidance for freshness and handling.

For the rest of the batch, browse sake making equipment and supplies, sake rice, and sake yeast and koji.