Black Koji is rice koji fermented with Black Koji spores (Aspergillus luchuensis). It is a unique koji variety that produces citric acid, and is traditionally used to brew distilled alcohol (Shochu) in the southern region of Japan. The high acidity was beneficial to prevent growth of other microbes in hot and humid climate.
Rice Culture Black Koji can be used to make home-made Koji seasonings, fruity sweet Koji drink (Amazake/Ama-Koji) and many other unique dishes. It can also be used to make Soy Sauce Koji with a Ponzu-like seasoning.
Ingredients: Certified Australian Organic Rice, Koji Starter (Aspergillus luchuensis)
[Caution] Food grade silica gel desiccant enclosed. Please remove before use.
[Shipping Conditions] This product is safe to ship by Standard Shipping.