{"product_id":"kawashimaya-hishiroku-chouhaku-kin-koji-starter-20g-sachet-white-koji-spores-for-rice-koji-high-activity-enzymatic-starter","title":"KAWASHIMAYA Hishiroku Chouhaku-kin Koji Starter 20g Sachet — White koji spores for rice koji, high-activity enzymatic starter","description":"\u003cstrong\u003eHishiroku Chouhaku-kin is a premium white koji starter spore sachet designed to convert cooked rice into fragrant, high-activity rice koji for miso, amazake, shio koji and other delicate white-fermented foods.\u003c\/strong\u003e\n\n\u003cp\u003eFrom 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I use this koji starter to make rice koji at home?\u003c\/h3\u003e\n\u003cp\u003eMaking 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePrepare 1–2 kg steamed rice per small batch and cool to ~35°C (95°F).\u003c\/li\u003e\n  \u003cli\u003eSprinkle the appropriate spore dose evenly and mix thoroughly.\u003c\/li\u003e\n  \u003cli\u003eMaintain incubation at 30–35°C with good air circulation for 40–48 hours.\u003c\/li\u003e\n  \u003cli\u003eStop fermentation when rice is covered with a fine white mycelium and smells sweet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat results can I expect using the Chouhaku strain?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eConsistently white mycelial growth that preserves final product color.\u003c\/li\u003e\n  \u003cli\u003eStrong amylase and protease activity for efficient starch breakdown.\u003c\/li\u003e\n  \u003cli\u003eNeutral, clean aroma that complements rather than masks ingredients.\u003c\/li\u003e\n  \u003cli\u003eSuitable for light miso, sake starters, amazake, and meat ageing applications.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow much product do I need and how long will one sachet last?\u003c\/h3\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStandard home batch: use a small fraction of a sachet per 1–2 kg rice.\u003c\/li\u003e\n  \u003cli\u003eHeavier inoculation (2x–3x) gives faster, more robust growth.\u003c\/li\u003e\n  \u003cli\u003eStore unopened sachets cool and dry; use promptly after opening for best viability.\u003c\/li\u003e\n  \u003cli\u003eOne sachet supports multiple batches when portioned carefully.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eAspergillus oryzae\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this starter for soy-based miso?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — use rice koji made with Chouhaku to ferment soy mash for lighter-colored miso varieties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store leftover spores after opening?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Keep opened powder sealed, refrigerated or frozen if possible, and use soon for best spore viability.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"KAWASHIMAYA","offers":[{"title":"Default Title","offer_id":46003326910547,"sku":"B0FNNFBCHJ","price":58.85,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/kawashimaya-hishiroku-sachet-front.jpg?v=1787210619","url":"https:\/\/spicestosnacks.ca\/products\/kawashimaya-hishiroku-chouhaku-kin-koji-starter-20g-sachet-white-koji-spores-for-rice-koji-high-activity-enzymatic-starter","provider":"Spices To Snacks","version":"1.0","type":"link"}