Miso Koji Starters
We have conducted research & development of not only koji starters for miso, but also koji starters for other needs including sweet sake and shio koji (salted rice malt). Recently, more customers have requested that they want to use not only koji made from ordinary rice but also koji made from special ingredients such as ancient rice and rice with mixed grains.
We select strain while conducting laboratory tests. For example, we develop a new product with special ingredients, or select koji starters suitable for ingredients used for the first time.
Please consult us for your original spore mixture to meet your needs.
| Product name | Standard | Characteristic |
|---|---|---|
| EM-2 | 200g for 1t、40g for 200kg (Non-additive: for 1t, 200kg) |
Very strong α-amylase and proteases. This aspergillus easily produces koji which has less tightness. Additive-free type is also available. |
| MP-01 | 200g for 1t、40g for 200kg (Non-additive: for 1t, 200kg) |
Quickly generate heat. Miso is mildly colored. Suitable for light-colored miso. Additive-free type is also available. |
| Miso F | 200g for 1t、40g for 200kg (Non-additive: for 1t, 200 kg) |
White spore aspergillus producing less-tight koji. Suitable for sweet sake and shio koji (salted rice malt) due to a low browning tendency. Suitable for koji producion using machines. |
| Aspergillus for rice miso oryzae | 200g for 1t、40g for 200kg 200g for 200kg (half-powdered) |
Mixture of multiple medium-haired aspergilla. Suitable for rice miso. Half-powdered aspergilla, which is the crushed rice-cultured granular type, grow proliferously because it contains aspergillus hyphae. An easy-to-use product with the large inoculation amount, 200g for 200kg. |
| M-1 | 200g for 1t、40g for 200kg 200g for 200kg (half-powdered) |
Strong aspergillus with very high amount of saccharifying enzyme production. It produces very sweet miso. Half-powdered type is also available. |
| Shirayuri | 40g for 200kg 200g for 200kg (half-powdered) |
Long-haired white spore aspergillus producing white and soft koji. Ideal for selling koji and sweet sake. Can be used safely since it has no browning tendency. Also suitable for less-colored white miso. Half-powdered type is also available. |
| Shiragiku | 40g for 200kg 200kg for 200g (half powdered) |
White spore aspergillus with stronger saccharifying power than Shirayuri aspergillus. Clean koji is taken out as with Shirayuri aspergillus. (It may turn brownish depending on the koji production state.) Half-powdered type is also available. |
| Kyushu barley miso aspergillus oryzae | 40g for 200kg 200g for 200kg (half-powdered) |
Suitable for less-colored barley miso and blended miso. We select aspergillus for barley (naked barley) which contains Haze spreading well. |
| Characteristic barley miso aspergillus oryzae | 40g for 200kg | Suitable for red barley miso and kinzan-ji miso. Aspergillus with strong protease is used. |
| Characteristic bean miso aspergillus oryzae | 40g for 200kg | Developed as aspergillus for strong soy bean miso. Strong glutaminase brings out the flavor. |
| Enhanced EM aspergillus oryzae | 15g for 1to (approx. 18 liters) |
Mixture of lactic acid bacteria and yeast for enhancement. A household product that is suitable for making small amount of miso. |
| General miso aspergillus oryzae | 20g for 20kg | Easy-to-use product with smooth heat generation. Can be safely used by general public. |
Enzymatic power of koji starters for miso (it becomes stronger as the number of stars (★) increases)
| Product name | Protease（pH6） | α-amylase | Glucoamylase |
|---|---|---|---|
| EM-2 | ★★★★★ | ★★★★☆ | ★★★★☆ |
| MP-01 | ★★★☆☆ | ★★★☆☆ | ★★★☆☆ |
| Miso F | ★★★☆☆ | ★★★☆☆ | ★★★☆☆ |
| Aspergillus for rice miso | ★★★☆☆ | ★★★☆☆ | ★★★☆☆ |
| M-1 | ★★★★☆ | ★★★★★ | ★★★★★ |
| Shirayuri | ★★★☆☆ | ★★★☆☆ | ★★★☆☆ |
| Shiragiku | ★★★☆☆ | ★★★★☆ | ★★★☆☆ |
| Kyushu barley miso aspergillus oryzae | ★★★☆☆ | ★★★★☆ | ★★★☆☆ |
| Characteristic barley miso aspergillus oryzae | ★★★★★ | ★★☆☆☆ | ★☆☆☆☆ |
| Characteristic bean miso aspergillus oryzae | ★★★★☆ | ★★★☆☆ | ★★☆☆☆ |
| Enhanced EM aspergillus oryzae | ★★★★☆ | ★★★★☆ | ★★★☆☆ |
| General miso aspergillus oryzae | ★★★★☆ | ★★★★☆ | ★★★☆☆ |
