KOJI STARTERS DETAILED INFORMATIONSCompiled by Kawashimaya the Japanstore (2023)

TABLE OF CONTENTS

Hishiroku Koji Starters

2HISHIROKU BRAND: Koji Starter For Miso And Soy Sauce
Product NamePackaging

Spore
Type

Application / Use

Characteristics

Length ofMycelium

AmylaseProtease

Chouhaku kin
20g (for 15kg)

Aspergillus oryzae

Merchandised koji, whitesweet miso, amazake

White long haired koji. The white color
will be retained for a prolonged period.
Ideal for all purpose koji.

Long36.00.370

Chouhaku kin
100g (for100kg)

Aspergillus oryzae

Merchandised koji, whitesweet miso, amazake

White long haired koji. The white color
will be retained for a prolonged period.
Ideal for all purpose koji.

Long

36.00.370

Chouhaku kin
100g (for200kg)

Aspergillus oryzae

Merchandised koji, whitesweet miso, amazake

White long haired koji. The white color
will be retained for a prolonged period.
Ideal for all purpose koji.

Long

36.00.370

KairyoChouhaku kin
20g (for 15kg)

Aspergillus oryzae

White sweet miso, light coloredmiso, amazake, merchandisedkoji

White koji starter with high level ofamylase and protease production. The
application is versatile.

Short-Mediu
m39.00.445

3Kairyo
Chouhaku kin
100g (for200kg)

Aspergillus oryzae

White sweet miso, light coloredmiso, amazake, merchandisedkoji

White koji starter with high level ofamylase and protease production. The
application is versatile.

Short-Mediu
m39.00.445

For Shoyu 20g(for 15kg)

Aspergillus oryzae

Soy sauceStandard yellow koji starter for soy
sauce with efficient nitrogen usage.
Good inoculation rate. Suitable to maketamari soy sauce.

Short38.00.474

For Shoyu
100g (for360lt)

Aspergillus oryzae

Soy sauceStandard yellow koji starter for soy
sauce with efficient nitrogen usage.
Good inoculation rate. Suitable to maketamari soy sauce.

Short

38.00.474

Aspergillus oryzae

Light color miso, red miso

The oldest koji starter from Hishiroku. It
has well balanced enzymatic activity. A
yellow-colored koji spores.

Medium37.70.407

Aspergillus oryzae

Kinzanji miso, mame miso,
merchandised koji

Recommended yellow koji starter forkinzanji miso, mame miso. The highlevel of protease can make miso withrich umami flavor.

Short

40.20.452

For Miso 20g(for 15kg)

Kinzanji Miso
20g (for 15kg)

4

Kinzanji Miso
100g (for200kg)

Aspergillus oryzae

Kinzanji miso, mame miso,
merchandised koji

Recommended yellow koji starter for
kinzanji miso, mame miso. The highlevel of protease can make miso withrich umami flavor.

Short

40.2

0.452

SR108 100g(for 200kg)

Aspergillus oryzae

White sweet miso, light coloredmiso, amazake, merchandisedkoji

This white koji starter will produce kojiwith distinctive white color.
Recommended for koji making withmachine. Typically used for Kyoto whitemiso.

Short-medium38.2

0.4105

Akita Konno Koji Starters

6

AKITA KONNO BRAND: Koji Starter For Sake
ProductNameKoji Starter"No.5" forGinjo Sake
100g (For100kg RiceKoji)

Packaging

Spore
TypeUseCharacteristics

Aspergillus oryzae

Ginjo sake

Pure white colorkoji with aroundish shapeand has several
white spots offungal colonies
on the surface ofthe grain.
The koji hasabundant
mycelia thatpenetrate into
the interior of
the grain. It also
has a strong
amount of
α-glucosidase
and a goodaroma.

7

MediumSlow rise inthebeginning

124

576

181

3262

2865

±

Koji StarterSpecial
Ginjo Sake

Aspergillus oryzae

Ginjo sake

100g (For100kg RiceKoji)

Koji made withthis starter has
an overall
pleasant aroma,color, andtexture. It is abreakthrough-ty
pe koji starter
that can makekoji with a goodenzyme balance.

MediumSlow110

1134

210

3772

4285

±

AKITA KONNO BRAND: Koji Starter For Shochu

ProductNameBlackKoji
StarterforShochu
200 gPackaging

Spore Type

Aspergillus
luchuensis

UseCharacteristics

MaterialTo makeshochuKoji starter
especiallymade forshochu
brewing withmild taste.

Rice

8.1

3

86

236

2.51
0

196

8.2

13.3

1001
81065
2

3.8

Barley

4.8

3

33

135

0.77
4110

6.1

7.2

5558

5158

5.6

*For shochu koji starter, the component will differ based on the koji material (rice or barley)

8

AKITA KONNO BRAND: Koji Starter For Miso
ProductName

WhiteKoji Yuki
Komachi
10g (for15kg
Amazakeor Miso)

9Packaging

Spore TypeUse

Characteristics

Aspergillus
oryzaeMiso,
AmazakeMediumhypha. Goodpenetratedandsaccharifing
type. Normal
progress ofarticle
temperature.
This is widly
used forAmazake andMiso.

MediumshortNormalGood

Rather lax

Fast2230

470

8518000-Nihon Jozo Koji Starters

10NIHON JOZO BRAND: Koji Starter For Soy Sauce
Product Name

Packaging

Spore Type

Characteristics

Protease（pH6）α-amylase

Glutaminase

Soya-kin
Aspergillus Sojae
200g (for 1800lt)

Aspergillus oryzae

Aspergillus sojae.
It generates heat slowly at first and rapidly
later. It has a unique scent of Aspergillus
sojae when taken out, which is characterizedby low α-amylase and high proteinase. This
strain is less colored and has been favored
since early times.

★★★☆☆

★☆☆☆☆

★★★★☆

Marufuku Koji
Starter for Shoyu
MF-2 40g (for360lt)

Aspergillus oryzae

Marufuku's traditional oryzae. This is aneasy-to-use product which has an ordinarylevel of heat generation and a normal
enzyme titer. You can also expect a highreddish soy sauce as well as the production
amount of glutamic acid. Effective forsuppressing an enzyme titer to prevent
enzyme sediments.

★★★★☆

★★★☆☆

★★★★☆

Marufuku Koji
Starter for Shoyu
MC-01 40g (for360lt)

Aspergillus oryzae

The typical Aspergillus oryzae. It is a less-tightkoji, which quickly generates heat andcontains Haze spreading well. It also has awell-balanced enzyme titer. This is the mosteasy-to-use product.

★★★★☆

★★★☆☆

★★★☆☆

Marufuku
Fortified Koji
Starter for Shoyu
60g (for 360lt)

Aspergillus oryzae

Mixture of lactic acid bacteria and yeast
effective for enhancement of soy sauce.
Continuous use is effective for stabilization ofgood microorganisms.
This product can be recommended forgeneral public.

★★★★☆

★★★☆☆

★★★★☆

11

NIHON JOZO BRAND: Koji Starter For Miso
Spore TypeCharacteristics

Protease（pH6）α-amylase

Glutaminase

Koji Tightness

Brownpigment

Marufuku Koji
Starter for MisoM-1 200g (for200kg)

Aspergillus oryzae

Strong aspergillus
with very highamount ofsaccharifying enzyme
production. It
produces very sweet
miso. Half-powdered
type is also available.

★★★★☆

★★★★★

★★★★★

Strong＋＋

Marufuku Koji
Starter for Miso
Shirayuri 200g(for 200kg)

Aspergillus oryzae

Long-haired white
spore aspergillus
producing white andsoft koji. Ideal for
selling koji and sweetsake. Can be usedsafely since it has nobrowning tendency.
Also suitable forless-colored whitemiso.

★★★☆☆

★★★☆☆

★★★☆☆

Strong-Marufuku Koji
Starter for Miso
EM-2 40g (for200kg)

Aspergillus oryzae

Very strong
α-amylase andproteases. This
aspergillus easily
produces koji which
has less tightness.

★★★★★

★★★★☆

★★★★☆

Medium＋Product Name

12Packaging

Marufuku Koji
Starter for Rice
Miso 200g (for200kg)

Aspergillus oryzae

Mixture of multiple
medium-haired
aspergilla. Suitablefor rice miso.
Half-powderedaspergilla, which isthe crushed
rice-cultured granulartype, growproliferously because
it contains aspergillus
hyphae.
An easy-to-use
product with thelarge inoculation
amount, 200g for200kg.

★★★☆☆

★★★☆☆

★★★☆☆

Strong±Marufuku Koji
Starter for Kyushu
Barley Miso 200g
(for 200kg)

Aspergillus oryzae

Suitable forless-colored barleymiso and blended
miso. We selectaspergillus for barley(naked barley) whichcontains Haze
spreading well.

★★★☆☆

★★★★☆

★★★☆☆

Medium±Marufuku Koji
Starter for Miso
20g (for 20kg)

Aspergillus oryzae

Easy-to-use productwith smooth heatgeneration.
Can be safely used bygeneral public.

★★★★☆

★★★★☆

★★★☆☆

Medium±13

Marufuku Koji
Starter MP-01 forMiso 40g (for200kg)

Aspergillus oryzae

Quickly generate
heat. Miso is mildly
colored. Suitable forlight-colored miso.

★★★☆☆

★★★☆☆

★★★☆☆

Medium±Marufuku Special
Quality Koji
Starter for Barley
Miso 40g (for200kg)

Aspergillus oryzae

Suitable for redbarley miso andkinzan-ji miso.
Aspergillus withstrong protease isused.

★★★★★

★★☆☆☆

★☆☆☆☆

Weak＋＋

14