KAWASHIMAYA Hishiroku Chouhaku-kin Koji Starter 20g Sachet — White koji spores for rice koji, high-activity enzymatic starter

From Kyoto’s Hishiroku tradition, this 20 g sachet of Chouhaku koji spores offers a concentrated, easy-to-use powder that yields a large amount of rice koji—enough for up to 15 kg (33 lbs) of finished koji—making it suitable for home fermenters and small-scale artisans. The Chouhaku strain is prized for preserving a pale, clean color in the finished koji while delivering reliable enzymatic power for saccharification and fermentation. Packaged by KAWASHIMAYA, this starter provides an authentic route to Japanese-style fermentations without specialized equipment.

How do I use this koji starter to make rice koji at home?

Making rice koji with this sachet involves inoculating cooled, steamed rice with the powder, then incubating the rice at a warm, stable temperature until it develops a fine white mold and sweet aroma. The powder format simplifies measurement and distribution across rice grains, and you can scale quantities to match batch size.

• Prepare 1–2 kg steamed rice per small batch and cool to ~35°C (95°F).
• Sprinkle the appropriate spore dose evenly and mix thoroughly.
• Maintain incubation at 30–35°C with good air circulation for 40–48 hours.
• Stop fermentation when rice is covered with a fine white mycelium and smells sweet.

What results can I expect using the Chouhaku strain?

The Chouhaku-kin strain is selected for its pale appearance and balanced enzymatic profile, producing sweet, aromatic koji suited for clear-colored ferments. Expect a delicate, rice-forward sweetness useful for gentle miso, amazake, and shio koji where a light color is preferred.

• Consistently white mycelial growth that preserves final product color.
• Strong amylase and protease activity for efficient starch breakdown.
• Neutral, clean aroma that complements rather than masks ingredients.
• Suitable for light miso, sake starters, amazake, and meat ageing applications.

How much product do I need and how long will one sachet last?

Each 20 g sachet is highly concentrated: Hishiroku estimates it can inoculate up to 15 kg (33 lbs) of rice koji when used at recommended doses. Beginners often start with smaller amounts and can increase the inoculum two- to three-fold for faster or more vigorous colonization.

• Standard home batch: use a small fraction of a sachet per 1–2 kg rice.
• Heavier inoculation (2x–3x) gives faster, more robust growth.
• Store unopened sachets cool and dry; use promptly after opening for best viability.
• One sachet supports multiple batches when portioned carefully.

Who is this for: This Chouhaku-kin sachet is ideal for home fermenters, enthusiasts of Japanese culinary tradition, small-batch producers, and cooks who want precise, pale-colored koji for delicate ferments. It’s beginner-friendly thanks to its powdered form and sachet packaging, but also meets the expectations of experienced makers who value an authentic, Kyoto-produced starter from Hishiroku. If you experiment with miso, amazake, shio koji, sake starters, or controlled meat ageing, this starter gives you a reliable, high-quality base to achieve consistent results.

Ingredients

Aspergillus oryzae