This is a Koji culture to be used to ferment your own Koji.
This is all-rounder with balanced enzyme properties and is suited for Miso (especially Shiro Miso), Amazake and Shio Koji.
1 packet (20g) of Aspergillus oryzae can be used to ferment 15kg of rice.
This product is from HISHIROKU in Kyoto, one of only ten Koji Starter producers left in Japan, with over 300 years history.
Ingredients: Koji starter (Aspergillus oryzae)
[Shipping Conditions] This product is safe to ship by Standard Shipping.