Type and forms

Many different types of Tane-koji(seed koji) have been created. They are usually classified by purpose, such as for sake, miso, soy sauce, etc. Especially for sake, various Tane-koji(seed koji) have been developed depending on each individual kind of sake, such as ginjo, and honjozo (made only with rice and a limited volume of brewers alcohol). Similarly, Tane-koji(seed koji) to produce each distinctive miso throughout the country have been developed and sold. Some Tane-koji(seed koji) are prepared for a specific brewery according to its targeted product, outside temperature, type of ingredients used, etc.

Tane-koji(seed koji) come in two forms. One is where the Tane-koji(seed koji) is dried as is after the cultured koji mold is finished, and then shipped. Generally, this is called a granular product (granular Tane-koji(seed koji)). The other is where the Tane-koji(seed koji) is called a powdered product (powdered Tane-koji(seed koji)). It is produced by collecting only the spores strained from the dried koji mold and added to pregelatinized starch, etc. The granular type has been used for many years, but today, most Tane-koji(seed koji) are powdered products due to increased mechanization of koji production and production in greater quantity. Still, even today, granular products are used for many ginjo starters which is said to be the secret to producing koji by a sprinkling by hand method.