Seed Koji for Rice 20g

(Can be used for 10kg of ingredients)

We use koji mold that produces white spores that give the koji a bright white color.
This is a fungus that grows relatively quickly, so even beginners can easily grow this type of koji with little risk of failure.
It has a strong amylase, a saccharifying enzyme, and the power of the enzyme can bring out the inherent sweetness and deliciousness of rice. It is recommended for those who are making amazake or shio koji for the first time, as well as for making authentic miso.

Color of seed koji: White - Natural

Kojiya Sanzaemon's seed koji is a type of seed koji that has been provided to brewing manufacturers throughout Japan and around the world and has been recognized for its quality. It has now been arranged in a small quantity that is easy to use in the kitchen.

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About preservation

Expiration date: Approximately 180 days. Store in a cool, dark place or in the refrigerator. After opening, use as soon as possible regardless of the expiration date.