Ingredients: IT* rice (99.5%), koji (Aspergillus awamori)
*From organic farming
! It must be kept in a dry place, away from the sun!
Koji is a ferment derived from the mold of several ascomycetes (fungi) called Aspergillus Oryzae (Sojae, Awamori, etc.) and is only found and cultivated in Japan. It is the base of: sake, sho-chu, mirin, vinegar, tsukemono, amazake, shoyu and miso.
It is often used in the pharmacological field as well.
Koji itself is often used in Japanese cuisine as a condiment, or as a gas pedal for the fermentation of vegetables, meat or fish.
the black Koji is often used for Awamori.
The black Koji prevents the growth of bacteria. Because compared to other Koji, this black Koji produces a lot of citric acids.
The south of Japan where they brew Shōchū is hot and humid, by that it is quite easy to develop bacteria. The black Koji is therefore often used.
Then it is ideal to make the Amazake home!
Amazake NOIR is a very rare Japanese drink, acid, fruity and slightly sweet obtained from fermentation with black rice Koji.
Amazake means “sweet sake”, but it is actually a non-alcoholic drink.
Therefore, children and pregnant women are safe to drink. There are many health benefits.
Our koji is made in Brussels, with 100% artisanal production with rice from Italy.
The nuu miso team lives with the koji, which does not sleep for 48 hours.
We take care of the koji from early morning (5am) to late evening (midnight), to regulate the temperature and humidity.
There is no magic to have the best koji!
Shelf life : 12 months