Description
K601 yeast and citric acid-producing black koji have been forged into a strong yeast for about a month using the traditional method of kimoto preparation.
It has a deep taste with a balance of sweetness and sourness with low alcohol. In contrast to the white koji, it features a rounded acidity that envelops the umami and sweetness of rice.
It can be paired with a wide range of dishes, and is a gem that can be matched with everyday meals such as fish and meat dishes, oden and hot pot.
