Kojiya Sanzaemon Koji Starter Spores Umami is developed for preparing soybean koji, used in the production of soy sauce. It has a light green color, making it easy to monitor the even development of spores during the fermentation process. It multiplies quickly on the raw materials, reducing the risk of failed fermentation. It provides a high level of enzymatic activity, including protease, necessary for breaking down proteins and developing the rich flavor and aroma of fermented products. The resulting koji is suitable for making soy sauce and other fermented products.
