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~ Specialized Koji Kin Spore Starter for Japanese ferments such as sake, Miso, Shoyu(Soy-Sauce), Shio-Koji, etc. ~
~ Product Description ~
This packet contains 20g of Koji-kin spores (Aspergillus oryzae) for making 15kg kome-koji rice. This standard strain of koji spores can be used for making any traditional Japanese ferments such as sake, Miso, Shoyu(Soy-Sauce), Shio-Koji, etc.
This strain finishes with a more milder taste over the traditional bulk koji spores.
This is a nice packet of fresh koji spores for the price. You can make one large batch or split and make smaller amounts or a little of each recipe type. Direct from Japan and they sell very well. We thank our Japanese friends in providing such great products!
Qty NET : 20g
Maker : Hishi-roku, Kyoto Japan or other brand name.
Labeling and manufacturer may vary from photos. Most is by manufacturer: Hishiroku
Ingredients : Aspergillus oryzae
- Shelf Life: 6 months to 1 yr+.
Store in freezer for longest shelf-life.
Freezer - 1 year+ spore shelf-life
Refrigeration - 6 months spore shelf-life.
Room Temperature - 1 month shelf-life
Note: If using older spores, you may have to use more per recipe to have the desired results.
Use the Standard Koji Rice Instructions for making koji rice found on our main site.
- 1.5kg (or 15kg) rice (Short grain, polished)
- Koji-kin 2g (or 20g)
- Quality sourced water, no city tap water.
See link above for details and equipment needed.
Last Update 03/2018