Koji Culture


This starter is made for making your own fresh rice koji. This variety of koji tends to maintain its white color and therefore, it's great for making koji rice, amazake (sweet sake), white miso, and other light-colored ferments.

Ingredients: Aspergillus oryzae spores (Chouhaku-Kin variety)

Weight: 20g (can be used to inoculate 15kg of dry rice)
Origin: Japan

Learn to make koji HERE