{"product_id":"nama-kouji_300g","title":"Brewery-made Fresh Koji | 300g","description":"\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eRaw koji made seriously by a sake brewery. The authentic ingredient will transform your everyday cooking.\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor those who want to make their homemade fermented foods even more delicious, such as \u003cstrong\u003eshio koji, shoyu koji, amazake, homemade miso, and pickles\u003c\/strong\u003e. We deliver \u003cstrong\u003eauthentic raw koji\u003c\/strong\u003e, carefully cultivated by our sake brewery using the same methods and quality standards as for brewing sake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe freshness and enzyme power are on a completely different level compared to dried koji sold in supermarkets. Please experience the rich sweetness and deep umami that can only be tasted with \u003cstrong\u003eraw koji shipped directly from the sake brewery\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e🏯 Why is \"sake brewery koji\" different?\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn sake brewing, koji is the most crucial process that determines the taste of the sake. In our koji-muro (koji room), artisans carefully monitor the condition of the koji with their eyes, nose, and intuition, while \u003cstrong\u003emanaging temperature, humidity, and CO2 concentration 24 hours a day using IoT\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cblockquote class=\"ml-2 border-l-4 border-border-300\/10 pl-4 text-text-300\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\"First koji, second moto, third brewing.\"\u003c\/strong\u003e As this sake brewing proverb indicates, koji is the foundation of all flavor. This brewery-quality koji will arrive in your kitchen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e🍶 Fermented foods and dishes you can use it for\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eUsage\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eFeatures \/ Points\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eShio Koji (Salt Koji)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSignificantly enhances umami when made with sake brewery's raw koji\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eShoyu Koji (Soy Sauce Koji)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCondensed umami, highly versatile as an all-purpose seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAmazake (Sweet Sake)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNatural sweetness, smooth finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eHomemade Miso\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHigh fermentation power, resulting in richly flavored miso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePickles \/ Nukazuke (Rice Bran Pickles)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eA secret ingredient that brings out the sweetness of vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e✨ Raw Koji's Overwhelming \"Live Enzyme Power\"\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDried koji undergoes heat treatment during manufacturing, which reduces enzyme activity. In contrast, \u003cstrong\u003eraw koji's enzymes are still alive\u003c\/strong\u003e, making its ability to convert starches into sugars and break down proteins into amino acids (umami components) significantly different.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eShio koji turns thick and creamy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eAmazake finishes with natural sweetness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eMiso and pickles ferment smoothly\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\"It tastes somehow better than usual\"\u003c\/strong\u003e—that difference comes from the freshness and quality of the koji.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e📦 Delivery and Storage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRaw koji is a fresh food. Please \u003cstrong\u003erefrigerate immediately upon arrival\u003c\/strong\u003e and use as soon as possible. If not using immediately, it can be frozen (for approximately 3 months). Freezing preserves most of its enzyme activity.\u003c\/p\u003e\n\u003ch4 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e【Important Notice Regarding Delivery】\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product is a \u003cstrong\u003efrozen item\u003c\/strong\u003e and cannot be shipped with sake. (Due to the risk of damage, it will be delivered separately.) We apologize for the inconvenience, but please \u003cstrong\u003eorder this product separately from sake\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you order them together through the system, the order itself is possible, but \u003cstrong\u003eadditional shipping fees will incur for separate delivery\u003c\/strong\u003e. In that case, we will contact you from our store.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eItems that can be shipped together\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"\u003cstrong\u003eFukurotsuri Sake Kasu (sake lees from drip-filtered sake)\u003c\/strong\u003e\" is delivered frozen, so it can be shipped with this product.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eRecommended for:\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThose who want to \u003cstrong\u003emake shio koji and shoyu koji from scratch\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThose who want to \u003cstrong\u003emake amazake that tastes better\u003c\/strong\u003e than store-bought.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThose making \u003cstrong\u003ehomemade miso\u003c\/strong\u003e for the first time.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThose interested in fermented foods and gut health.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThose who want to \u003cstrong\u003eimprove their cooking skills\u003c\/strong\u003e with authentic koji.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"にっこにこ太陽酒造","offers":[{"title":"Default Title","offer_id":48228653695224,"sku":"JO-KOJ-G300","price":800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/4724\/7352\/files\/kome_koji.jpg?v=1774190077","url":"https:\/\/nnts.jp\/en\/products\/nama-kouji_300g","provider":"にっこにこ太陽酒造","version":"1.0","type":"link"}