Koji - Japanese White 20oz

White Koji (Aspergillus luchuensis) is a cutting-edge brewing ingredient designed for fast, clean souring and precise mash pH control. Naturally rich in citric acid, White Koji delivers a smooth, bright acidity without the harsh bite of lactic acid—perfect for craft sour beers, Japanese-style lagers, and mash adjustments.

Skip the waiting: add White Koji directly to your mash and instantly hit your target pH during a normal brew day. At higher usage rates (20–25% of total grain), it produces a clean, kettle-sour character. At lower percentages, it functions like acidulated malt to fine-tune mash pH. Imported fresh from one of Japan’s premier sake and koji producers, this traditional rice-grown culture unlocks crisp, citrus acidity and enhanced fermentability.

Try White Koji in Japanese rice lagers, modern kettle sours, or any recipe where you want cleaner, softer acidity and tighter pH control.

Suggested Use:
– For instant souring: 20–25% of total grain
– For mash pH adjustment: small % as needed