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Rice Culture

Australian Organic Black Rice Koji

We currently have 10 in stock.

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 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 100% sugar-free fruity sweet Koji drink (Amazake/Ama-Koji). 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.

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