Revolutionize Your Beer Brewing with Japanese White Koji

Take your beer brewing to the next level with Japanese White Koji, an exciting new specialty ingredient formulated specifically for the brewing industry. This game-changing ingredient allows you to achieve instant kettle sour, without waiting for bacteria to do their thing. Simply add it to your mash and hit your target pH for clean, pleasant acidity.

The Power of Citric Acid

White Koji is unique in its ability to naturally produce citric acid, offering a clean and refreshing flavor profile when compared to lactic acid. This makes it perfect for sour beers, mash pH adjustments, and Japanese rice lagers. With White Koji, you can easily achieve the perfect balance of flavors in your beer.

Easy to Use for Perfect Results

Using White Koji is simple and straightforward. Just add it to your mash at a rate of 20-25% of total grain, and you'll achieve instant kettle sour and target pH. You can also use it at a small percentage to adjust pH in the mash, similar to acidulated malt.

Traditional Japanese Ingredient

White Koji is a traditional Japanese ingredient, imported directly from Japan's best sake and koji producer. It's grown on rice during the Shochu making process, and its natural enzymes break down starch in the rice to a more fermentable sugar source. This allows yeast to produce a bright and refreshing citric acid character during fermentation.

Elevate Your Beer Brewing Experience

Try using White Koji in your next batch, especially in a Japanese rice lager! Its unique characteristics will add a new dimension of flavor and complexity to your beer. With its ease of use and perfect results, White Koji is a must-have for any serious beer brewer.