La brasserie San-Ô Saké inc.

Koji rice (for Miso, Marinade)

Our Craft Koji Rice is expertly inoculated with koji spores (Aspergillus oryzae), specifically selected to produce a higher quantity of protease—an enzyme essential for breaking down proteins. This specialized koji rice is perfect for creating miso, marinades, and other culinary applications where protein breakdown is crucial. The enhanced protease activity in our craft koji rice ensures efficient protein degradation during fermentation, resulting in miso and marinades with deeper, more complex flavors. Whether you're fermenting soybeans for traditional miso or marinating meats for savory dishes, our craft koji rice enhances the culinary experience with its superior enzymatic properties.