Japanese White Koji 20oz.

• White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry
• Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH
• Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid
• The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments
• CellarScience imports this Koji fresh from Japan's best sake and koji producer
• Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager!

This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager!

Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character.

White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash.

Koji in Beverage Making
Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character.

This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.