First in the seed koji industry: Black koji starter for home use

◆Features

1. "Black appearance"
Initially white, it turns black during growth due to its black spores.
2. "Strong sourness"
Black koji mold produces citric acid during growth. The resulting koji will have a distinct sourness.
3. "Abundant arrangement methods"
Can be used to make amazake with a fruity sourness, or to season dishes where sourness is desired.

Kojiya Sanzaemon's black koji starter is a black koji mold used for making shochu and awamori, adjusted to a size that is easy to use in the kitchen.One 20g bag of black koji starter can turn 10kg of rice into black koji.

Free shipping via Nekoposu mail service

Storage

Best before approx. 180 days
Store in a cool, dark place or refrigerator
After opening, use as soon as possible regardless of the best-before date