Tane-koji(seed koji) produced at our facilities using our advanced technology cannot be duplicated. Their stability is recognized as “stable finished koji (“dekoji” taking freshly made koji out of the koji-making room),” “the amount of bacteria in the finished koji is reduced,” and “koji can be produced with peace of mind”. Be sure to use Bio'c Tane-koji(seed koji) when developing new products and for more reliable production.
Daiginjo employs the secret technique handed down from the traditional Kukuhan moyashi Tane-koji(seed koji) for ginjo sake, preserving the characteristics essential in ginjo sake brewing.
Aroma for Ginjo
It is suitable for the production of koji that requires a high glucoamylase ratio.
While it is a type that produces a lot of glucoamylase, it is an easy-to-use seed koji with fast growth in the initial stage of koji mold.
The koji strains used as sake Tane-koji(seed koji) when Kojiya Sanzaemon was located in Kyoto, have been revived in modern times. When brewing with this Tane-koji(seed koji) in the ginjo sake (sake made from highly polished rice) process, fermentation temperature is low at first, but increases over time. This is characteristic of Kyo moyashi (Kyoto style Tane-koji(seed koji)).
For Junmai Ginjo
Suitable for Chu-ginjo sake (mid-range ginjo, rice-polishing ratio: 50-60%). This type of Tane-koji(seed koji) is easy to prepare, and has high saccharification ability and the tendency to reach a high temperature at the early stage of the fermentation process.
As the koji hyphae (haze) infiltrates into the rice core. Since proteolytic enzymes are inhibited in this koji, Junmai-shu(sake made only from rice and rice koji) can be produced with a pleasant taste and low amino acid content.
This koji starts fast and is easy to prepare with this Tane-koji(seed koji). Due to its high enzymatic activity, it has a high sake yield ratio, which contributes to the production of delicious sake.
Yoi Kaori (Pleasant aroma)
This Tane-koji(seed koji) satisfies the demand for a pleasant aroma by traditional Kuroban Moyashi for home sake brewing, providing a pleasant, chestnut-like aroma throughout the room during the koji finishing process.
Shinsetsu (DF strain)
Since this is a non-deferri-ferrichrome-producing strain, discoloration of sake caused by iron in the ingredients and water can be avoided.
For liquefaction brewing
Due to its high saccharification ability, the glucose level in moromi (fermentation mash of rice and koji) remains high for a long time. An increase in alcohol yield can be expected.
In addition to the products listed above, Tane-koji(seed koji) for regular sake and mirin, shubo (starter yeast), moromi as well as equipment are available.
Table of enzymatic ability
|α-amylase||Glucoamylase||Acidic protease||Acidic carboxypeptidase|
|Aroma for Ginjo||580||350||2,400||3,600|
|Yoi Kaori (Pleasant aroma)||1,200||210||3,500||4,000|
|For Junmai Ginjo||950||180||2,100||2,900|
|For Keizai shu||1,800||185||5,000||6,200|
|For Ekika Jikomi||1,800||430||3,200||4,000|
|For moromi and Kikai||1,200||140||3,500||4,500|
*Analysis performed according to the Official Analysis Method of the National Tax Agency.