Ishikuro Tanekojiten Fresh Koji, Vacuum-Packed (石黒種麹店 生こうじ（真空）)

The story behind it

Upstream of every koji maker sits a tanekoji house: a business that grows the koji mold itself, the seed from which koji is made. Only a dozen or so remain in all of Japan.

Ishikuro Tanekojiten is the only one in the Hokuriku region. The family has made koji since the Bunsei era of the Edo period, and the business as a tanekoji house was founded in 1895. At the shop in Fukumitsu, Nanto City, the koji has been grown by the koji-buta method since the founding: no machines, divided into small wooden trays and finished by hand.

Public testing has confirmed that koji made this way carries more enzymes and works more strongly than ordinary koji. The rice is first-grade Koshihikari from Toyama Prefecture. Because the mold penetrates every single grain, the koji comes out white as snow, with a natural sweetness.

There are no additives. It is fresh koji, so refrigerate it as soon as it arrives.