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This premium Calrose rice, milled to 70%, is your key to unlocking refined flavors in both sake and beer. By removing 30% of the outer layers, we provide you with a base that promotes clarity, lightness, and exceptional taste.

For the Sake Brewer:

Precision Milling for Authentic Sake:
Our 70% milled Calrose rice is specifically designed to meet the demands of traditional sake brewing. This level of milling is ideal for producing Junmai and Honjozo styles, where purity and refined flavor profiles are paramount.
The reduced outer layers minimize unwanted proteins and fats, allowing the delicate nuances of your sake to shine through.
Experience enhanced fermentation control and a cleaner, more predictable brew.
This rice allows for better Koji penetration, which is a very important part of sake brewing.
Crafting Exceptional Junmai and Honjozo:
Achieve the desired lightness and smoothness characteristic of these popular sake styles.
Produce sake with a crisp, clean finish and a subtle, elegant aroma.
This rice provides a wonderful base for home sake brewers, who are looking for a reliable and high quality product.
Quality You Can Trust:
Calrose rice is a staple of California rice production, known for its consistent quality and reliable performance.
We provide you with rice that is carefully milled and handled to ensure optimal results.
For the Beer Brewer:

Introducing a Lighter Dimension to Your Brews:
Break away from traditional grain bills and explore the unique characteristics of rice in beer.
Our 70% milled Calrose rice imparts a distinct dryness and crispness, creating a refreshing and highly drinkable beer.
Ideal for crafting light lagers, rice ales, or adding a delicate touch to your favorite recipes.
Enhancing Clarity and Drinkability:
The reduced protein content of milled rice contributes to a clearer, brighter beer.
Experience a smoother mouthfeel and a cleaner finish, enhancing the overall drinking experience.
Rice adjuncts can also greatly increase the overall percentage of fermentable sugars in a beer, creating a higher ABV, while keeping the body of the beer light.
Versatility in Brewing:
Experiment with different styles and incorporate rice into your brewing repertoire.
Create unique and innovative beers that stand out from the crowd.
General Product Information:

Premium Calrose medium-grain rice.
Milled to 70% (30% outer layers removed).
Available in 1 lb, 5 lb, and 50 lb options.

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Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to produce sake.

Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%).

Koji in Beverage Making
Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character.

This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character.

White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash.

Koji in Beverage Making
Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character.

This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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