---
product_id: 708101815
title: "Iseso Miyako Uji Square Shape, 7.1 oz (200 g)"
brand: "isesou"
price: "4148 kr"
currency: ISK
in_stock: true
reviews_count: 5
category: "Isesou"
url: https://www.desertcart.is/products/708101815-iseso-miyako-uji-square-shape-7-1-oz-200-g
store_origin: IS
region: Iceland
---

# long-lasting koji mold potency 7.1 oz precise weight 100% domestic Japanese rice Iseso Miyako Uji Square Shape, 7.1 oz (200 g)

**Brand:** isesou
**Price:** 4148 kr
**Availability:** ✅ In Stock

## Summary

> 🍚 Elevate your fermentation game with authentic Japanese koji mastery!

## Quick Answers

- **What is this?** Iseso Miyako Uji Square Shape, 7.1 oz (200 g) by isesou
- **How much does it cost?** 4148 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/708101815-iseso-miyako-uji-square-shape-7-1-oz-200-g)

## Best For

- isesou enthusiasts

## Why This Product

- Trusted isesou brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Compact & Convenient:** Square shape and 7.1 oz size fit seamlessly into your kitchen routine.
- • **Trusted by Thousands:** 4.5-star rating from over 1,100 satisfied users ensures reliability.
- • **Pure Japanese Craftsmanship:** Made with 100% domestic rice for authentic flavor and quality.
- • **Versatile Culinary Powerhouse:** Perfect for amasu, miso, soy sauce malt, pickling, and more.
- • **Long-Lasting Mold Effectiveness:** Preserves koji mold potency longer than raw koji rice.

## Overview

Iseso Miyako Uji Square Shape is a 7.1 oz (200 g) dried koji rice product made entirely from domestic Japanese rice. Designed for ease of use and long-lasting koji mold effectiveness, it supports a wide range of fermentation applications including miso, soy sauce malt, and pickling. Compact and highly rated, it’s a must-have for culinary professionals and enthusiasts seeking authentic Japanese fermentation ingredients.

## Description

It is easier to use than raw koji rice, and the effectiveness of koji mold can be preserved for a long time. It can be used for a wide variety of purposes such as amasu, salt malt, soy sauce malt, sweet malt, handmade miso, and pickled malt (please see the back of the product for use). This is a board koji made with 100% domestic ingredients. The surface is a cotton-like malt mungi thread that is characterized by strong power of Koji.

Review: Great product & fast delivery!! I will certainly buy it again
Review: Very pleased

## Features

- Weight: 7.1 oz (200 g)
- Ingredients: Rice (made in Japan)
- Product Size (W x D x H): 7.1 x 1.4 x 5.1 inches (180 x 35 x 130 mm)

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B004FH67ZQ |
| Colour | white |
| Customer Reviews | 4.5 4.5 out of 5 stars (1,188) |
| Date First Available | 17 November 2020 |
| Item form | Dried |
| Item model number | 4970085018732 |
| Manufacturer | 伊勢惣 |
| Number of pieces | 1 |
| Package Information | Packet |
| Product Dimensions | 3.3 x 19.2 x 15.09 cm; 200 g |
| Region of origin | Japan |
| Size | 200グラム (x 1) |
| Storage Instructions | Store away from direct sunlight, high temperature and humidity |
| UPC | 885370119442 |
| Unit count | 1 Count |
| Weight | 0.21 Kilograms |

## Product Details

- **Brand:** Isesou
- **Flavour:** Miso
- **Item weight:** 200 Grams
- **Number of Items:** 1
- **Package information:** Packet

## Images

![Iseso Miyako Uji Square Shape, 7.1 oz (200 g) - Image 1](https://m.media-amazon.com/images/I/71VQr1Z+rIL.jpg)

## Questions & Answers

**Q: Just received this, never actually used it. Is it supposed to look like it has white mold growing in it?**
A: Yes, that is part of the magic this does to a nice thick steak.  Just grind it up in a coffee bean grinder and rub it all over the steak (the thicker the steak the better).  Put the steak in the reefer uncovered for 48 hours.  Take it out and wash it off before cooking.  Cook the steak however you like.  I seared mine in a very hot cast iron pan and finish it in the oven to the state of doneness you prefer.  This is a great way to dry age a 30 day dry aged steak in 49 hours.  Enjoy.

**Q: Can I do Shio Koji from this product?**
A: I didn't try it yet but I bought this is plan to make shio koji. I found a recipe and it's using exactly the same brand as this one.

**Q: I need to aspergillus oryzae for make soy sauce . can i use miyako koji?**
A: I have only used this product to make miso and as a meat tenderizer. I have not tried to used it to make Soy Sauce so I don't know for sure if you can make it with this product.  The inoculated fermented koji rice in the package is a solid.  Maybe a liquid koji product would work better to make Soy Sauce.--Just a thought.

**Q: Can you make amizaki with this?**
A: I used it to make sake, with mixed results

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by A***E on 26 May 2021*

Great product & fast delivery!! I will certainly buy it again

### ⭐⭐⭐⭐⭐ Review
*by R***R on 2 May 2024*

Very pleased

### ⭐⭐⭐⭐⭐ Review
*by R***N on 12 November 2014*

It doesn't matter what this listing says, or much less what the company who is selling it says either. because unless you are extremely familiar with the process or the terminology along with the Japanese culture or Sake means non of it will really matter. I will tell you that when I first started this I had no idea what any of it meant all I knew is I wanted to make Sake. After doing a whole lot of research I found out that this type of "Koji" is meant for making fermented desert rice balls which are extremely sweet. But I also found out that this particular form of Koji is used in producing a desert Sake when used in a different process. than what is directed on the package. Koji is the type of mold that is used in making Sake Rice Wine. Yes mold not yeast this is the major difference here in making Sake rather than other western type wines or beers along with there is only a one stage process than the normal two in fermentation. I attempted to contact the company who sells this. after I failed to be able to read the amount of the contents inside, with the help of the Bing translation app on my Nokia phone and amazon I was able to finally figure out the major information to start my research. But the company who sells this was absolutely no help at all in any of this. Though to their credit they replied back me just could not offer much assistance. They shipped quickly it arrived before the expected date, even going through customs it was quick and well packaged. So let me try and break this down to help you out, Ignore 98% of everything you read.....Sake production will require, time effort and practice... In the end you will need to be able to filter it.... this took me a total of 3 hours in just filtering... the amount you receive for your time will be less than a quarter of what you put into it. You need a high polished sushi rice or a high polished Jasmin rice. The high polish is very important here because you need a high starch and it has the extra waste already removed. in the end producing a much better rice wine in quality. This package will ferment 2 lbs of sushi rice so prepare your recipe accordingly. All you need is the rice, the koji and water... prepare your rice in a rice cooker according to the direction to cooking it. 2 cups of water per 1 cup of rice... do not under cook or over cook it watch it closely. let it cool down to a point you can handle it.... Koji can easily be killed by heat... so you want the rice warm but not hot... and it is very important it is not cold... Koji is a mold so it needs both moister and warmth to live on. You will need a wide mouth glass container that has plenty of head room. I recommend at least 6 inches of space above the rice in your container... it will need breathing room and this will reduce draft in the container because it will need to breath... Put the rice into a container that is larger than the amount you have so you can work with it. This is all hands on so get ready to get sticky....... Run your hands through the rice a few times completely turning it over so you can get a feel for how hot it is in the center, once you feel it will not burn the Koji remove it from the package and crumble it into very small pieces spreading it evenly over the rice. Then mix it thoroughly once you have completely mixed in the Koji place it into the container and then loosely tighten the lid..... Now remember this will ferment pretty quickly, and you will see a few stages in the process as you watch it. But also remember it is going to produce a gas that may not smell so great but will smell amazing to fruit flies or other insects... You want to keep the lid tight enough to keep insects out, but also loose enough gas can vent. and do not use a plastic container. You want to use Glass otherwise the plastic will leech into the alcohol making it toxic. This took me about 2 months to make from start to finish I think it was 12 days over 2 months. When you are completely finished you will see plenty of liquid in the container and the rice will be mostly digested by the Koji. Now I used a combination of things starting with Cheese cloth to drain the Sake off the rice. which produced a milky white liquid. After that I used a colander that I lined with coffee filters in layers of 3 at a time for a total of 18 and filtered it into a ceramic water pitcher. You can try any way you want to filter Sake how ever works for you just remember you will want to drink it. You also need to pasteurize the product to make sure no extra fungus is remaining, which means a thick canning jar that can fit the product and is meant for heat..... make sure you keep the lid on during the heating process so nothing evaporates. Your goal is to heat to a boiling temperature.... then let it cool completely. Unfiltered Sake I netted from 2 lbs of rice a total of 750 ML Now filtered I ended up with a little over 350 ml This is how much waste is involved, and how little clean alcohol is extracted out of the rice.... between the settling during clearing and filtering. Now you can drink it unfiltered which will net you a lot more. But it will taste a lot worse and it will not look as great in a bottle either. But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick. There is a big difference in filtered and unfiltered as far as taste goes. I tried it both ways, Unfiltered was raw and had a burn to it. After filtering is when the flavor came out and it became sweet. much more polished after filtering. I hope this helps someone out, I really wish someone had advice for me when I first decided to give it a shot.

## Frequently Bought Together

- MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
- NutraBloom Purple Sweet Potato Powder, 8 Oz, Natural Food Coloring, Ube Powder, Rich Anthocyanin Superfood for Baking, Smoothies
- Koda Flour Rice Sweet

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-02-19*