Shirokoji (White Koji)

Make sake sourness and more personality

In Japanese sake brewing process, the first and most important process is producing Koji. In sake brewery, Koji can produce amylase for digesting starch to glucose, provide yeast growing and produce ethanol.

Most sake breweries produce yellow koji “Ki-koji“, but still a few breweries produce white koji “Shiro-Koji” for sake brewing. Shiro-Koji will produce large amount of citric acid in brewing stage, and make sake more personality.