塩麹

Three primary forms: (1) traditional paste (粒状, with visible rice grains) — for restaurant supply and traditional retail; (2) liquid / smooth shio koji ('liquid shio koji', with rice grains filtered out) — easier for industrial dosing pumps; and (3) spray-dried powder for use in seasoning blends and dry-mix products. Industry-typical MOQ is 20–100 kg per delivery with 4–8 week lead times.

Live (active-enzyme) shio koji is sold for cooking and home use, but its enzymes are heat-deactivated above approximately 60–70 °C. For shelf-stable retail and most B2B use, shio koji is pasteurized to deactivate enzymes — this stops fermentation and keeps the product stable through distribution. Specify 'enzyme-active' (live) vs. 'pasteurized' (shelf-stable) at order time; the former requires refrigerated logistics and short shelf life.

Key COA parameters: salt content (typical 12–15%), moisture, pH, microbiological limits (very low for pasteurized; live product has high counts of beneficial koji which is normal), heavy metals, allergen statement (none required for the basic rice-salt formulation, but co-packing facility allergens must be declared). Certifications commonly available: JAS Organic (for organic-koji versions), kosher, halal (some producers offer halal-certified shio koji), non-GMO.

Yes — small-volume cosmetic-grade rice ferment extracts based on shio koji are supplied under preparation-specific JSCI labeling names (typically as 'コメ発酵エキス' or via a vendor-specific INCI). MOQ for cosmetic-grade is generally lower than food (10–30 kg) but unit cost is higher. EU CosIng has multiple rice-ferment entries that can be used as the INCI name; verify the exact preparation matches the INCI definition.